Amina Elshafei – September Week 1 – ASIAN CABBAGE, BEAN & CARROT SALAD WITH GRILLED CHICKEN
Asian cabbage, bean & carrot salad with grilled chicken (Sydney Markets Recipe)
Prep 20 mins | Cook 12 mins | Serves 4
175g green beans, trimmed
1⁄2 small Chinese cabbage*, trimmed and shredded
1 orange carrot, shredded
1 purple carrot, shredded
3 green onions (shallots), trimmed and thinly sliced
1-2 (to taste) small red bird’s eye chillies, deseeded and chopped
1 cup coriander leaves, roughly chopped
8 chicken thigh fillets (skin on)
Olive oil cooking spray
1⁄3 cup roasted peanuts, roughly chopped
Lime wedges and steamed jasmine rice, to serve
*You’ll need about 3 cups shredded cabbage.
Lime & peanut dressing:
1 tbs peanut or rice bran oil
2 tbs lime juice
1 tbs salt reduced soy sauce
2 tsp brown sugar
Step 1 Bring a small saucepan of water to the boil over high heat. Add beans and cook for 2-3 minutes until just tender. Drain, refresh in cold water and place into a large bowl. Add cabbage, carrots, green onions, chillies and coriander. Gently toss and set aside.
Step 2 To make lime & peanut dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside until ready to serve.
Step 3 Preheat a greased barbecue or char-grill pan over medium heat. Spray chicken with oil and season with salt and pepper. Barbecue or char-grill chicken for 4-5 minutes on each side until golden and just cooked through.
Step 4 Just before serving, shake dressing and drizzle over the salad. Add peanuts and gently toss to combine. Serve with chicken, lime wedges and steamed jasmine rice.
Who is Amina?
Born in Saudi Arabia to an Egyptian father and a South Korean mother.
A passionate home cook, published author, paediatric nurse and MasterChef fan favourite.
Amina has travelled extensively across the world, hosting culinary events and food demonstrations.
