Servings: 4
Lovely colors, very fresh and crunchy, loved the flavor combo.
Ingredients
3 Tbs. seasoned rice vinegar
1 Tbs. plus 2 tsp. fish sauce
2 medium cloves garlic, minced
1/8 tsp. crushed red pepper flakes
4 cups very thinly sliced purple cabbage (about 1/2 small head)
3 cups shredded cooked chicken (store-bought rotisserie works well)
1 bunch scallions, thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
Flaky sea salt
1/2 cup roasted salted cashew halves
Lime wedges, for serving
In a small bowl, whisk the vinegar and fish sauce with 2 Tbs. water. Add the garlic and pepper flakes, and set aside.
In a large bowl, toss the cabbage, chicken, scallions, basil, and cilantro with the dressing. Season to taste with salt. Serve topped with the cashews and the lime wedges on the side.
I added a splash of toasted Sesame Oil in my dressing, did not use the 2 tbs. of water.
This recipe comes from Fine Cooking, July 2018
Lovely colors, very fresh and crunchy, loved the flavor combo.
Ingredients
3 Tbs. seasoned rice vinegar
1 Tbs. plus 2 tsp. fish sauce
2 medium cloves garlic, minced
1/8 tsp. crushed red pepper flakes
4 cups very thinly sliced purple cabbage (about 1/2 small head)
3 cups shredded cooked chicken (store-bought rotisserie works well)
1 bunch scallions, thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
Flaky sea salt
1/2 cup roasted salted cashew halves
Lime wedges, for serving
In a small bowl, whisk the vinegar and fish sauce with 2 Tbs. water. Add the garlic and pepper flakes, and set aside.
In a large bowl, toss the cabbage, chicken, scallions, basil, and cilantro with the dressing. Season to taste with salt. Serve topped with the cashews and the lime wedges on the side.
I added a splash of toasted Sesame Oil in my dressing, did not use the 2 tbs. of water.
This recipe comes from Fine Cooking, July 2018