VIETNAMESE SWEET CHILLI SAUSAGES & RICE SALAD Sweet chilli sauce

Most fridges have them – those little bottles of sauces which accumulate at the back after being used once or twice. If you have some sweet chilli sauce left over, here are a few recipe ideas.

SERVES 4. PREP 20 MINS . COOK 15 MINS.

INGREDIENTS

1 cup jasmine rice 1 tbsp sunflower oil 600g chicken sausages ⅓ cup sweet chilli sauce 1 garlic clove, crushed ½ tsp fish sauce 2 cups Chinese cabbage (wombok), shredded 1 Lebanese cucumber, peeled into ribbons ½ small red onion, thinly sliced ¼ cup fresh mint leaves ½ cup fresh coriander leaves ¼ cup roasted salted cashews, roughly chopped Vietnamese dressing 2 tsp caster sugar 1 tbsp fish sauce 1 tbsp white vinegar 1 tbsp lime juice, plus extra lime me wedges to serve 1 long red chilli, thinly sliced

METHOD 1

Cook rice following absorption method on packet. Set aside to cool slightly.

2 Meanwhile, make the Vietnamese dressing. Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

3 Heat oil in a large frying pan over medium-high heat. Add sausages. Cook, turning occasionally, for 5 minuminutes or until sausages are browned. brown

4 Meanwhile, M combine sweet chilli sauce,sau garlic, fish sauce and 2 tbsp water w in a small bowl. Increase heat h to high. Add sweet chilli sauce s mixture to sausages in pan.p Cook, stirring occasionally, for 3 minutes or until sauce mixture is reduced slightly and a sausages are cooked through. th Diagonally slice sausages in half. h

5 Place Pla cabbage, cucumber, onion, mint aand coriander in a large bowl. Add drdressing and rice. Toss to combine. combi

6 Divide Divid salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.