Vietnamese Cabbage and Mint Slaw

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The zing of lime and herby punch in this slaw is so delightful with all of the crunchy elements. Traditionally, it’s served like a chicken salad, but we’ve adapted the recipe into a fresh and zesty side for your barbecues. If you love this enough to make a meal out of it, poach and shred a few chicken breasts to toss in at the end or take the rotisserie-chicken shortcut.

YIELD 4–6 servings
ZEST FACTOR Medium
PREP TIME 1–2 hours
COOK TIME none

For the dressing:
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1½ tablespoons rice wine vinegar
2 garlic cloves, minced
1 Thai chile, thinly sliced

For the salad:
½ head green cabbage, shredded
1 carrot, shredded
2 shallots, thinly sliced
1/3 cup chopped mint
1/3 cup chopped cilantro
1/4 cup chopped peanuts

1. Make the dressing: Combine all the ingredients in a bowl and whisk until the sugar dissolves. Set aside.
2. Make the salad: In a large mixing bowl, combine all the ingredients except the peanuts. Add the dressing and toss to combine. Cover and refrigerate for 1–2 hours.
3. Serve topped with the peanuts.


Get more recipes like this in our June 2017 issue, available in print and through Magzter!

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