Tuesday, March 16, 2010

Vietnamese-style Chicken Salad

-leftover chicken, shredded (I used leftovers from roast chicken and it worked quite well), about a handful per serving
-cabbage, sliced into thin ribbons, as if you're making cole slaw, a small hanful per serving
-about a handful per serving of bean sprouts
-about 1/4 to 1/2 cup chopped cilantro

For the dressing:
-generous pinch of sugar, or to taste
-juice of one lime (about 2-3 tablespoons)
-equal amount of fish sauce as lime juice
-half as much rice vinegar as lime juice
if you're making more than 2-3 servings, you may want to increase the amount of dressing

Put the salad ingredients in a bowl. Pour the dressing over it. Toss.

Yes, it's crazy-easy. No, I don't know why something this easy made me so cross with my boy when he didn't eat it.

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