Recipe: Genny Le Calvez Iskandar   

Source: Family recipe

Serve: 6-8


  • 1/4 red cabbage, shredded
  • 1 small white cabbage
  • 15 cherry tomato, chopped into halves
  • Honey glazed chicken (available from cold storage/NTUC)
  • ½ cup shredded carrots
  • Coriander
  • 3 Tbsp lime juice
  • 1.5 Tbsp fish sauce
  • 4 Tbsp sweet chili sauce
  • 2 Tbsp olive oil
  • Pinch of salt
  • Prawn/vegetable cracker baskets (optional)


  • Peel the outer layers of the white cabbage to prepare cups to hold the salad. Prepare 8 such cups. Shred the remaining cabbage.
  • Heat up the honey glazed chicken in the oven
  • Prepare the dressing by mixing lemon, fish sauce, sweet chili sauce, lime, olive oil and salt.  Mix thoroughly and taste.  Adjust to your taste
  • Mix together the red cabbage, white cabbage, shredded carrots and tomatoes.
  • Just before serving, add the dressing to the salad and mix well.
  • To serve, start with cabbage cups (or the cracker baskets) and put the salad on the cups. Top each cup with 2-4 pieces of chicken (depending upon the size) and top with some coriander leaves
  • Serve immediately to prevent the crackers going soggy


Download PDF here (more photos are in this PDF): Cabbage Salad and Honey Glazed Chicken with Thai Dressing Genny Le Valvez Iskandar