Vietnamese Chicken Salad (Goi Ga)

IKLAN ADSENSE IN ARTICLE ADS (BAWAH JUDUL)

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)

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)

MOTHER RECIPES