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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I made this last night, and as I'm typing this I'm thinking that adding a few dashes of hot sauce to the dressing would make this dish even better ... food for thought (ha, no pun intended). Also I served this as a main dish salad, but it could just as easily be a starter salad to another asian dish, in which the serving size would increase. YUM... Ingredients:
1/4 cup fresh lime juice |
3 tablespoons sugar |
1 garlic clove, minced |
2 tablespoons fish sauce |
1 cup carrot, matchstick-cut |
1 red bell pepper, julienne-cut |
1 yellow bell pepper, julienne-cut |
1 whole chicken, cooked and shredded |
6 cups green cabbage, thinly sliced |
1/3 cup basil, chopped |
1/3 cup cilantro, chopped |
1/2 cup peanuts, finely chopped |
Directions:
1. In a small microwave bowl, combine the lime juice, sugar, and garlic. Cover with plastic wrap and microwave for 15-20 seconds, or until the sugar melts.
2. Cool to room temperature and add the fish sauce.
3. Transfer dressing to a large shallow salad or pasta serving dish.
4. Add the all the ingredients to the bowl (except the peanuts) in the order given, using tongs mix to incorporate the food with the dressing.
5. Chill, covered in the refrigerator for 5 minutes
6. Sprinkle peanuts on top and serve.
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