Print
Ingredients
Scale
- 1 bag Angel Hair Cole Slaw (or about 3–4 cups shredded cabbage)
- 2 medium carrots, shredded (freshly grated recommended)
- ½ Bermuda onion, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup small mint leaves
- ¼ cup fresh basil leaves (preferably Thai basil)
- 2 cups rotisserie chicken, shredded
- ¼ cup coarsely chopped peanuts
- 3 tablespoons fried shallots
- ¼ cup freshly squeezed lime juice
- 1–2 cloves garlic, minced
- 3 tablespoons fish sauce (Recommended: Three Crabs)
- 4 tablespoons water
- 4 tablespoons sugar
- ¼ teaspoon red chili flakes
- 1 tablespoon sweet chili sauce (Recommended: Mae Ploy)
Instructions
- Combine lime juice, minced garlic, fish sauce, water, sugar, red chili flakes, and sweet chili sauce in a bowl to make the dressing.
- In a large bowl, mix Angel Hair Cole Slaw, shredded carrots, sliced onion, and half of the chopped herbs.
- Add shredded rotisserie chicken on top of the vegetable mixture.
- Sprinkle remaining herbs, chopped peanuts, and fried shallots over the salad.
- Serve the dressing on the side for guests to add as desired.
- For an authentic experience, serve alongside fried shrimp chips.
Notes
Use fresh herbs to elevate flavor and freshness.
Adjust sugar in the dressing according to taste.
Let the salad rest briefly before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Calories: 320
- Sugar: 10
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 16
- Cholesterol: 40