Tuesday, May 4, 2010

Thai Chicken Slaw

This was not very well received. I thought it was ok but J said he felt like he was eating weeds. I had so much left over that I decided to change the leftover dressing recipe. I put the changes in parentheses for you to see. On the positive side: This was a super easy, as well as nice and cool for a muggy summer evening. It was pretty good with the dressing additions though.

Thai Chicken Slaw (adapted from Wives with Knives)

1 head napa cabbage, shredded
7 oz. chicken breast, cooked and shredded (raw weight)
1 small shallot, finely chopped
1 fresh jalapeno, cored, seeded and finely chopped
1/4 red bell pepper, chopped
2 tablespoons honey
1/4 cup rice vinegar
juice of 1 lime
1 teaspoon fish sauce
3 tablespoons soy sauce
6-8 mint leaves, chopped
6-8 basil leaves, chopped
1/4 cup cilantro, lightly chopped
1/4 cup peanuts, coarsely chopped
(2 tbsp peanut butter)
(1 tbsp hoisin sauce)

  1. Combine the shallots, jalapeno, honey, rice vinegar, fish sauce, lime juice and soy sauce (and peanut butter and hoisin) and whisk thoroughly.
  2. Combine the rest of the ingredients and serve.

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