Hope you are having a good start of the week!
Since I tend to over
eat indulge during the holidays, I crave light and savoury dinners during the first months of the year.
I was lucky to be in the company of a talented friend who helped me prepare this lovely Vietnamese-inspired slaw along with other tasty dishes.
Here I’ll show you how easy it is to make this slaw and how you can use it for a flavorful and delicate salad. This slaw is extremely versatile, it can also be used for a yummy banh mi!
1 english cucumber, cut in julienne
3 carrots, cut in julienne
1/2 jicama, cut in julienne
6 radishes, cut in julienne
1 c. rice vinegar
1/4 c. brown sugar
Mix rice vinegar and brown sugar in a bowl. Once its dissolved add the carrots, jicama, radishes, and cucumbers. Season to taste and let it rest at least 15 minutes before serving.
1 boston lettuce, washed
1/4 c. kecap manis
1/3 c. roasted peanuts
sesame seeds (black and white preferably)
150 g chicken, marinated and cooked (optional)
Separate each leaf of boston lettuce. Mix desired amount of coriander with slaw. Taste the slaw and rectify the seasoning. Divide the slaw among each lettuce leaf, add some peanuts, and chicken if desired. Sprinkle sesame seeds and drizzle kecap manis on top.
Hope you enjoy this delicate salad!!
If you would like to know how I marinated the chicken let me know in the comments below!!