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Categories:
vinaigrette chile peppers garlic sugar rice wine vinegar lime juice nuoc vegetable oil black pepper Salad onion chicken red cabbage carrot fresh mint fresh cilantro fresh basil
Viewed: 13 - Published at: 6 years agoIngredients
- Vietnamese vinaigrette
- 2 chile peppers, seeded + minced
- 1 garlic clove, minced
- 2 tablespoons sugar (I like using brown, but white works too)
- 1 tablespoon unseasoned rice wine vinegar
- 3 tablespoons lime juice, freshly squeezed
- 3 tablespoons nuoc mam or nam pla (fish sauce)
- 3 tablespoons vegetable oil
- black pepper to taste
- For the salad
- 1 medium onion, thinly sliced
- 2 cups shredded, cooked chicken
- 4 cups red cabbage, shredded, soaked, rinsed and dried (see Step 2)
- 1 cup carrot, shredded
- 1/2 cup fresh mint, chopped or torn into pieces
- 1/2 cup fresh cilantro, chopped or torn into pieces
- 1/2 cup fresh basil, chopped or torn into pieces (OPTIONAL)
Method
- Combine chiles, garlic, sugar, vinegar, lime juice, fish sauce, and oil in a bowl. Add pepper to taste. Taste again. Every now and then I find I need to add a little more of this or that to get the right balance. Toss in sliced onion and allow to stand for 30 mn.
- Soak and rinse shredded cabbage a couple of times to remove bitterness. Taste a piece of cabbage to test. It may take more than two soak/rinse cycles to remove the bitterness. Casually dry the cabbage (it doesn't have to be bone dry, but it shouldn't be soaking wet either.)
- In a large bowl, combine shredded chicken, casually dried cabbage, carrots, mint and cilantro.
- Sprinkle vinaigrette and onions over chicken/cabbage mixture, and toss well.
- Devour!
