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Thai Ham & Chicken Salad (Ceideburg)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI HAM & CHICKEN SALAD (CEIDEBURG)
 Categories: Poultry, Meats, Thai
      Yield: 4 Servings
 
           Stephen Ceideburg

MMMMM-------------------------DRESSINGS------------------------------
    1/2    Chinese cabbage, shredded
      2    Carrots, grated
      1    Capsicum pepper, cut into
           Thin strips
    2/3 lb Cooked chicken meat,
           Shredded
  3 1/2 oz Ham, finely sliced
      1    Birdseye chilli, finely
           Chopped
      2 cl Garlic crushed
      2 tb Lime (or lemon), juice
      2 tb Dark soya sauce
    1/2 c  Flaked almonds, lightly
           -Toasted
 
      Bring a large pot of water to the boil and have ready a sink full
  of icey-cold water. Plunge the shredded cabbage into the boiling
  water for one minute then scoop it out and into the cold water.
  
      Drain and dry the cabbage and arrange it and the other vegetables
  in sections or concentric rings for maximum decorative value on a
  large serving dish. Fill the centre of the arrangement with chicken
  and ham. Decorate the dish with bright red chilli "flowers"
  (optional). Pass the dressing separately.
  
      From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/22/92.
  
     [The chilli "flowers" can be easily made by slitting long, thin,
  hot chillies lengthwise from near where the stem attaches and then
  tossing the slit chillies into a bowl of ice water and ice cubes. The
  "petals" will curl back and make an attractive garnish. Make about
  eight slits. S.C.]
 
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