By Tracy McBeth | Writer
Published 2 December 2024
12m
1h
3
16
Make your own restaurant-worthy asparagus salad, served with red onion vinaigrette and ricotta.
This recipe is a little bit spicy, a little bit salty and seriously delicious. With fresh veggies and shredded chicken, it’s also quick, easy and cheap.
Barbecue season is here, and if you’re keen to try a new healthy marinade, look no further.
Kick-start the summer vibes with this simple recipe for fresh mango and prawn rice paper rolls with a homemade dipping sauce.
Step 1:
In a medium saucepan, bring water to a boil.
Step 2:
Place the chicken in the saucepan and allow the water to boil again. Reduce heat to a simmer and let the chicken poach for about 10 minutes. Then turn the heat off and leave the chicken in the water for a further 10 minutes.
Step 3:
Once the chicken is cooked, remove it from the water and shred.
Step 4:
Meanwhile, mix the onions and carrots with the vinegar and let it pickle for around 10 minutes, stirring occasionally. Once ready, drain and discard the liquid.
Step 5:
Combine dressing ingredients.
Step 6:
Place pickled vegetables, chicken, mint and coriander in a salad bowl. Pour the dressing over the coleslaw and toss gently. Garnish with nuts.
