Ingredients
- 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)
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