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Think of this dish as the Vietnamese
version of the Western coleslaw, a dish of shredded cabbage dressed with
a light mixture. But this recipe contains both shredded cabbage and
shredded carrots, plus chicken and refreshing mint leaves, turning this
into a light yet satisfying meal. You can make the dressing in advance
and refrigerate it until ready to use. Plan to serve this dish as part
of a whole meal to serve 6. Alternatively, this recipe makes a light
main salad serving for 2 or 3. Ingredients :
Serves 2 - 3 |
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250 g
320 g
1
10 g
50 g
Dressing
2
3
cloves
1
tablespoon
1
tablespoon
3
tablespoons
3
tablespoons
3
tablespoons
1
1/4 teaspoon
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Chicken breast, cooked and shredded
Shredded cabbage
Carrot, coarsely grated
Fresh mint leaves
Roasted unsalted peanuts, coarsely chopped
Fresh coriander (cilantro) sprigs for garnishing
Chilies, mixed
Garlic, peeled and minced
Sugar
Rice vinegar
Fresh lime or lemon juice
Fish sauce
Salad oil
Medium onion, peeled and thinly sliced
Freshly ground black pepper
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Method :
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To make the salad, combine the shredded
chicken, cabbage, carrots and mint leaves in a large mixing bowl.
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To make the dressing, combine the dressing
ingredients in a bowl, stirring well to mix. Dress the salad and toss
well to combine.
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Transfer the salad to a serving plate.
Garnish with the chopped peanuts and coriander sprigs and serve.
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