Shredded Chicken Salad
SERVES 4
This salad is often served with chicken soup with cellophane noodles.
2 fresh hot red chiles (thai or serrano)
3 minced peeled cloves garlic
2 tbsp. sugar
1 tbsp. rice wine vinegar
3 tbsp. fresh lime juice
3 tbsp. Vietnamese fish sauce (nuó'c mam)
3 tbsp. vegetable oil
1 thinly sliced peeled onion
2 cups shredded cooked chicken
4 cups shredded white cabbage
2 julienned peeled carrots
1/2 cup julienned fresh mint
Freshly ground black pepper
Cilantro
1. Seed red chiles, then mince. (It is always best to wear rubber gloves when working with chiles.) Place chiles in a large bowl. Add garlic, sugar, rice wine vinegar, fresh lime juice, Vietnamese fish sauce, vegetable oil, and onion. Mix until sugar dissolves. Add shredded chicken, shredded white cabbage, carrots, and fresh mint. Season with freshly ground black pepper, mix, and garnish with cilantro.
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