Vietnamese cabbage salad, or slaw, is a staple at gatherings. This crunchy, refreshing dish strikes a balance between salty, sweet, spicy, and sour, thanks to a traditional Vietnamese dressing made of fish sauce, lime, and chili. Shredded chicken is the most typical protein, but duck is wonderful as well.
One ingredient I did omit is Vietnamese coriander. I love it, but even in Omaha, it can be difficult to find. If you’re lucky to live near a well-stocked Vietnamese grocer, add a few leaves to the salad for a more authentic flavor. Cilantro and mint make a perfectly acceptable substitute.
If you don’t want to make fried shallots—I have a penchant for burning them—or can’t find them pre-made in a container or bag at the Asian grocery store, you can use French’s crispy fried onion. It’s the same idea and won’t hurt the salad.
Read the full article here
