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Asian Chicken Slaw

Web20.Chickens's picture
Ingredients
  Salt To Taste
  Vegetable oil 1⁄4 Cup (4 tbs)
  Asian sesame oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  White wine vinegar/Rice vinegar 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Dried red pepper flakes 1⁄2 Teaspoon
  Nuoc mam/1 tablespoon anchovy paste 2 Tablespoon (Bottled Asian Fish Sauce)
  Bottled asian fish sauce/1 tablespoon anchovy paste 2 Tablespoon (Nuoc Mam)
  Boneless chicken breast/Boneless smoked turkey breast 1 Pound, smoked
  Boneless smoked chicken breast/Turkey breast 1 Pound
  Angel hair pasta/Capellini 8 Ounce
  Napa cabbage/Chinese cabbage 1⁄2 Small, cored
  Carrots 2
  Basil leaves 1⁄2 Cup (8 tbs) (Packed)
Directions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, combine the vegetable and sesame oils, garlic, vinegar, sugar, red pepper flakes, and nuoc mam in a mixing bowl. Remove the skin and fat from the chicken and cut the meat into thin, lengthwise strips.Then cut the strips crosswise into thin shreds and add them to the bowl.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry, and add it to the mixing bowl.
4. Finely shred the cabbage, and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders, and cut across them to create fine shreds. Add the cabbage, carrots, and basil to the mixing bowl. Toss the salad and dressing, and adjust the seasoning if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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