Coleslaw, Vietnamese Style

By Legacy Cookbook Salads Vietnamese

January 4, 2021

Ingredients

From: Quibao (Simon)

Salad:

1 lb of thinly sliced fresh cabbage (chilled)

2 medium carrots (shredded)

1 ½ oz of Mint (& pepper basil & coriander)

½ Chicken breast (Roasted, minced, and chilled)

4 oz of Roasted crushed peanuts

Sauce:

4 Tbsp Wine Vinegar (Pasten brand name)

3 Tbsp Sugar

2 Tbsp Fish Sauce (Squid brand name, product of Thailand)

1First prepare sauce by mixing Fish Sauce and Sugar in a bowl until sugar is dissolved, then add Wine Vinegar.

2In a large salad bowl, add all Salad ingredients except peanuts and mix together.

3Pour the Sauce mixture over the mixed salad and toss.

4Let sit for 5 minutes, then toss again.

5Prepare servings and sprinkle with crushed peanuts

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