- for the pickled slaw
- ¼ each red and white cabbage, shredded
- 3 carrots, grated
- 75ml (3fl oz) rice vinegar
- 1½tbsp sugar
- 1tsp salt
- 2tbsp chopped coriander
- for the chicken
- 8 free-range chicken thighs, sliced
- 200ml (7fl oz) sweet chilli sauce
- juice 1 lime
- 2 garlic cloves, crushed
To make the slaw, combine all the ingredients apart from the coriander. Leave for 30 minutes, stirring occasionally, then squeeze out the excess liquid and add the coriander.
For the chicken, combine it with the chilli sauce, lime and garlic, and heat the grill to high. Thread on to skewers; grill on an oiled sheet for 5 minutes on each side, until cooked through. Serve with the slaw.