A variation on cole slaw, this Vietnamese salad is popular as an appetizer or a complement to rice soup. It holds up well in the refrigerator, so make plenty to last a few days.
minced, or 1 teaspoon chile sauce (optional)
cored and sliced thinly
What You'll Need
- Chef knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small bowl
- Large bowl
- Tongs or 2 large spoons
- Large platter
In a small bowl, stir together all the ingredients for the dressing.
Drizzle a small amount of the dressing over the chicken and stir to coat well.
In a large bowl, combine the chicken with all the cut vegetables and most of the mint, cilantro, and peanuts. Add the remaining dressing. Toss gently.
Transfer the salad to a large platter and garnish with the rest of the herb and nuts.
If you do not have fish sauce, use 1 1/2 tablespoons soy sauce and 1 tablespoon water.