- 1 lb chicken breast shredded OR half a rotisserie chicken
- ½ cabbage, shredded
- 1-2 large carrot, shredded
- ½ red onion or 1 shallot, thinly sliced - rinsed
- Herbs: Cilantro, Mint, Vietnamese coriander (rau ram), sliced
- Fried shallots
- Nuoc Cham aka Vietnamese dipping sauce
- Prepare the chicken – either boil the chicken breast for 20-25 min and shred, or shred the rotisserie. I prefer to use gloves to really get in there.
- Shred the half cabbage, julienne 2-3 carrots, thinly slice the red onion/shallot (recommend rinsing to wash some of the bite off)
- Prepare the herbs – wash, pick, chop.
- Combine everything.
- Make Nuoc Cham if you haven’t. 6 cloves garlic minced, 6 tbsp fish sauce, 4 tbsp lime juice (1 lime), 2 tsp chili garlic sauce, 4 tbsp granulated sugar, 1 cup water
- Only add nuoc cham when you're actually eating the salad. It'll keep better without sitting in the dressing!
