Serves a family of 4
INGREDIENTS :
- 250g frozen edemame beans
- 1/2 red cabbage, finely sliced.
- 4 carrots
- 4 spring onions
- 2 mangos
- 400g chicken breast
- 150g cashew nuts
- 1 tbsp honey
- 1 tbsp fish sauce
- 1 lime
METHOD :
STEP 1 (Chicken): Slice the chicken and fry on a pan for 10-15 minutes until cooked through.
STEP 2 (Edemame): Bring 1 litre of water to boil in a saucepan. Add the edemame. Turn down the heat and simmer for 10 minutes. Drain and leave to cool in a colander.
STEP 3 (Salad): Wash and thinly slice the cabbage and carrots with a julienne peeler, mandoline or a sharp knife. Wash and thinly slice the spring onions. Wash, peel, destone and cut the 2 mangos into matchsticks. Mix with the edemame and chicken in a large bowl. Top with 75g of cashews.
STEP 4 (Dressing): Put 75g of cashew nuts, 1 tbsp honey, 1 tbsp fish sauce, the juice from 1 lime fruit and 4 tbsp olive oil in a food processor and blend to form a smooth dressing. Add 1 or 2 tbsp water if too tick. Serve in a small bowl next to the salad.