This is a great summer dinner or lunch to take to school.
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Ingredients
Dressing
- 2 tbsp light brown sugar
- 1 tbsp rice wine or white wine vinegar
- 3 tbsp fresh lime juice
- 3 tbsp fish sauce
- 2 tsp sesame oil (or 1 tbsp. vegetable oil)
- 1 jalepeno pepper
Shredded vegetables
- 1/2 cabbage
- 4 carrots
- 2 cucumbers need to be cut in half and seeded—use a spoon to scoop the seeds out. Then use a clean tea towel to wring the moisture out of the shredded cucumber. Twist the tea towel and cucumber liquid should moisten the towel.
Chicken
- leftover roast chicken
Rice cellophane noodles (optional)
- after soaking in boiling water according to package directions and draining well add some dressing to give the noodles flavour.
Ingredients
Dressing
Shredded vegetables
Chicken
Rice cellophane noodles (optional)
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Instructions
- We'll be using a food processor on medium shred for the cabbage, carrots and cucumbers.
- Combine sugar, rice wine vinegar, lime juice, fish sauce and oil. Stir well so sugar dissolves.
- Cut jalapeño in half and remove seeds and finely chop.
- Add jalapeño and garlic to liquid.
- Combine shredded vegetables—I use a large ziplock and only take out the amount needed to add dressing. This way you can make another salad the next day with coleslaw dressing.
- Lay out salad bowls and put in rice noodles, followed by shredded vegetable mixture then shredded chicken, drizzle on dressing and top with mint/cilantro mixture. The mint gives a nice fresh taste and grows wild in my garden. The cilantro can be optional. Enjoy.
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