These quick snacks have a light and spicy Asian twist. You can easily omit the chicken for vegetarian guests.

Ingredients

• 3 to 4 cups shredded cooked chicken

• 4 cups finely shredded cabbage

• 1/2 cup roughly chopped cilantro leaves

• 1/2 cup mint leaves

• 1 cup mung bean sprouts

• 1 small red onion, halved and thinly sliced

• 1 green bell pepper, finely sliced in short strips

• 1 long red chilli, finely sliced (optional)

• 1 cup plain yogurt

• 1/2 cup Byron Bay Chilli Co. Fiery Coconut Chilli Sauce

• Juice of 1 lime

• 12 (8-inch) flour tortillas

• Shredded cheese

Instructions

In a large bowl, toss together the shredded chicken, cabbage, cilantro, bean sprouts, onion, bell pepper and chilli. In a small bowl, whisk together the yogurt, chilli sauce and lime juice and pour over salad. Add the yogurt mixture to the chicken mixture and toss to coat.

Place 1 tortilla on a warm griddle or pan, sprinkle it with shredded cheese, then with some of the salad mixture and fold it in half.  Heat the quesadilla, turning several times,

until the cheese has melted.

Whisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.

Ingredients

For the dressing: 

• 1/3 cup vegetable oil, peanut preferred

• 1 tablespoon cider vinegar

• 1/4 cup rice wine vinegar

• 2 teaspoons Thai fish sauce (nam pla), available in Asian markets

• 2 teaspoons sesame oil

• 2 teaspoons sugar

• 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles

• 2 teaspoon finely sliced green onions

• Salt and white pepper

For the salad:

• 2 cups finely shredded Napa or regular cabbage

• 1/4 cup shredded carrots

• 1/4 cup finely sliced green onions, including the greens

• 1/4 cup sliced edible pea pods, sliced lengthwise

• 1/4 cup chopped peanuts

• Chopped fresh cilantro for garnish

Instructions

In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.

Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature

For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.

Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.

To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.

To serve, place the fish on a plate and serve with the slaw on the side.