Ingredients:

  • 450g poached chicken breast, shredded
  • 400g green cabbage, shredded thin
  • 150g carrot, julienned
  • 50g red onion, paper-thinly sliced
  • 30g fresh mint leaves, torn
  • 30g fresh cilantro, roughly chopped
  • 30g Thai basil or Vietnamese coriander, chopped
  • 60ml fish sauce
  • 60ml fresh lime juice
  • 50g granulated sugar
  • 60ml warm water
  • 2 cloves garlic, finely minced
  • 2 Bird's eye chilies, finely sliced
  • 30g roasted peanuts, crushed
  • 15g fried shallots
  • 0.5 tsp black pepper

Instructions:

  1. Whisk the vibrant dressing. Combine 60ml fish sauce, 60ml lime juice, 50g sugar, and 60ml warm water in a bowl. Whisk until the sugar granules have completely disappeared.
  2. Infuse the aromatics. Add the 2 minced garlic cloves and 2 sliced Bird's eye chilies to the dressing. Let this sit for 5 minutes.
  3. Macerate the red onion. Toss the 50g of sliced red onion into the dressing. Let it sit while you prep the rest of the vegetables.
  4. Prepare the cabbage base. Shred 400g of green cabbage into a large mixing bowl. Pat it dry with a paper towel if it’s at all damp.
  5. Julienne the carrots. Add the 150g of carrot ribbons to the cabbage.
  6. Shred the chicken. Hand shred the 450g of poached chicken into long, irregular strips. Toss them in with the cabbage.
  7. Combine the elements. Pour half of the dressing over the chicken and cabbage mixture. Toss gently with tongs until every strand is glistening.
  8. Incorporate the herbs. Add 30g torn mint, 30g chopped cilantro, and 30g Thai basil. Add the remaining dressing.
  9. Execute the garnish strategy. Transfer the salad to a wide serving platter. Sprinkle with 30g crushed peanuts and 15g fried shallots.
  10. Final Seasoning. Dust with 0.5 tsp black pepper. Serve immediately while the cabbage is still incredibly crisp.