Asian chicken salad
  • 2tbsp light brown sugar
  • 1tbsp rice wine or white wine vinegar
  • 3tbsp fresh lime juice
  • 3tbsp fish sauce
  • 2tsp sesame oil (or 1 tbsp. vegetable oil)
  • 1 jalepeno pepper
Shredded vegetables
  • 1/2 cabbage
  • 4 carrots
  • 2 cucumbersneed 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.
  • 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.
  1. We’ll be using a food processor on medium shred for the cabbage, carrots and cucumbers.
  2. Combine sugar, rice wine vinegar, lime juice, fish sauce and oil. Stir well so sugar dissolves.
  3. Cut jalapeño in half and remove seeds and finely chop.
  4. Add jalapeño and garlic to liquid.
  5. 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.
  6. 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.