“The taster” took this photograph of dinner tonight. Green are all from the garden. They were meant to be edible decorations and we ate them all! I’m only missing the jalapeño and cilantro but it was fine.
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INGREDIENTS |
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1/3 CUP LIME JUICE, PLUS LIME WEDGES, TO SERVE |
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3.5 |
TABLESPOONS FISH SAUCE |
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1½ |
TEASPOONS WHITE SUGAR |
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2 |
MEDIUM GARLIC CLOVES, FINELY GRATED |
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1 |
SMALL RED ONION, QUARTERED LENGTHWISE AND THINLY SLICED |
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3 |
CUPS SHREDDED COOKED CHICKEN |
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MEDIUM HEAD GREEN OR RED CABBAGE (14 OUNCES), CORED AND SHREDDED (ABOUT 4 CUPS) |
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4 |
MEDIUM CARROTS, PEELED AND SHREDDED ON THE LARGE HOLES OF A BOX GRATER (ABOUT 2 CUPS |
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3 |
MEDIUM JALAPEÑO CHILIES, STEMMED, HALVED LENGTHWISE AND THINLY SLICED |
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1 |
CUP LIGHTLY PACKED FRESH BASIL, TORN |
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1 |
CUP LIGHTLY PACKED FRESH CILANTRO LEAVES AND TENDER STEMS, ROUGHLY CHOPPED |
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1½2 |
Cups ROASTED, SALTED PEANUTS, ROUGHLY CHOPPED |
DIRECTIONS
In a small bowl, stir together the lime juice, fish sauce, sugar and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.
In a large bowl, toss together the chicken, cabbage, carrots, chilies, basil and cilantro. Pour on the red onion-dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.
