INGREADIENT

• 1 cup jasmine rice
• 1 tbs sunflower oil
• 600g chicken sausages
• 1/3 cup sweet chilli sauce
• 1 garlic clove, crushed
• 1/2 tsp fish sauce
• 2 cups shredded Chinese cabbage (wombok)
• 1 Lebanese cucumber, peeled into ribbons
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1/4 cup roasted salted cashews, roughly chopped

Vietnamese dressing

• 2 tsp caster sugar
• 1 tbs fish sauce
• 1 tbs white vinegar
• 1 tbs lime juice, plus extra lime wedges to serve
• 1 long red chilli, thinly sliced

Direction

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 minutes or until sausages are browned.
4. Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tbs water in a small bowl. Increase heat to High. Add sweet chilli sauce mixture to sausages in pan. Cook, stirring occasionally, for 3 minutes or until sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.
5. Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.
6. Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.