Cabbage and Chicken Slaw
This Vietnamese inspired salad is a variation on cole slaw. It holds up well in the refrigerator and will last a few days so make extra!
Ingredients
Serves 6
2 tablespoons Fish Sauce
2 tablespoons Lime Juice or 2 tablespoons Lemon Juice
1 clove Garlic minced
¼ teaspoon red pepper chili flakes
SALAD
2 cups Chicken cooked and shredded
1 head Cabbage small, cored, and sliced thinly
1 Carrot shredded
1 Red Onion small, sliced thinly
½ cup Mint chopped
½ cup Cilantro chopped
¼ cup Peanuts roasted, chopped
Directions
1. In a small bowl, stir together all the ingredients for the dressing.
2. Drizzle a small amount of the dressing over the chicken and stir to coat well.
3. In a large bowl, combine the chicken with all the cut vegetables and most of the mint, cilantro, and peanuts. Add the remaining dressing. Toss gently.
4. Transfer the salad to a large platter and garnish with the rest of the herb and nuts.
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