Vietnamese Chicken and Cabbage Salad
about 1/2 pound of cooked chicken, shredded
1 small red onion, thinly sliced
3/4 cup white vinegar
1 small head of green cabbage, thinly sliced
1 carrot, finely shredded
2 tbsp cilantro, chopped
1 thai (or serrano) chili, finely chopped
1 garlic clove, finely chopped
1/2 tsp sugar
pinch of salt
3 tbsp fish sauce
6 tbsp unseasoned rice vinegar
Place onion in a small bowl and cover with the vinegar. Soak for 15 minutes, reducing harshness of the onion. Drain, discarding the vinegar, and place onions in a large bowl. Add cabbage, carrot, cilantro and chicken to the bowl with the onion.
In a small bowl, combine thai chili, garlic, sugar, salt, fish sauce and rice vinegar. Mix well.
Just before serving, toss salad with the dressing.
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