Contributed by Sounthara Luangrath, Richmond 2nd Ward
2 boneless and skinless chicken breasts (poached and shredded)
1 green cabbage (finely shredded)
1/2 medium purple cabbage (finely shredded)
2 red bell peppers (finely shredded)
2 yellow bell peppers (finely shredded)
2 carrots (peeled and grated)
1 bunch cilantro (chopped about 1 inch long)
1 bunch green onion (shredded about 1 inch long)
1/2 bunch of mint (optional)
1/2 cup plain roasted peanuts (chopped to garnish)
Directions:
- Prepare all the salad ingredients and put in a large bowl and prepare salad dressing separately
Salad Dressing Ingredients:
1 cup white sugar
2 cups water
1/2 cup fish sauce (or substitute with 2 Tbsp of salt)
1/2 cup cider vinegar
1/2-1 tsp chili-garlic sauce (in a plastic jar at the Asian market)
Directions:
- Boil sugar and water together
- Turn off heat and add cider vinegar and fish sauce (or salt)
- Add chili-garlic sauce to taste
- Keep the dressing in the refrigerator and chill for at least half an hour before adding to the vegetables
- Toss together salad vegetables with 1 cup of dressing
- Dish up servings on plates
- Garnish with chopped peanuts before serving
Helpful hints:
- You can prepare the dressing one day ahead
- The dressing is good for a long time as long as it is kept refrigerated
- You can use the dressing as a dipping sauce for springs rolls or egg rolls
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