INGREDIENTS:
- 1 bag Angel Hair Cole Slaw or about 3-4 c shredded cabbage
- 2 carrots-shredded
- 1/2 of a Bermuda onion sliced very thin
- 1/4 c chopped cilantro
- 1/4 c small mint leaves
- 1/4 c fresh basil leaves (If you have Thai basil, so much the better!)
- Rotisserie Chicken (I used both breasts and tore them into shreds. No chopping!)
- 4 T coarsely chopped peanuts
- 3 T fried shallots
Nuoc Cham
- 1/4 c freshly squeezed lime juice
- 1-2 minced garlic cloves
- 3 T fish sauce (I use Three Crabs. There is a huge taste difference from one brand to another.)
- 4 T water
- 4 T sugar
- 1/4 t red chili flakes
- 1 T sweet chili sauce (Mae Ploy)
INSTRUCTIONS
- Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside.
- In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.
- I serve the nuoc cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of nuoc cham and eat! (See above)
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