10 oz. roasted and pulled chicken
1 medium head of cabbage, sliced thinly
1 carrot, julienned 1 small red onion, julienned
Fresh mint, cilantro, and basil, torn
4 oz Nuoc Mam Cham (see below)
1 oz olive oil
In a large bowl, combine all ingredients together and toss. Let the salad sit for a few minutes to combine the flavors. Serve chilled.
Nuoc Mam Cham (Ingredients)
1 cup water
4 tbsp rice vinegar
4 tbsp sugar
5 tbsp Red Boat fish sauce
1 tbsp chopped garlic
2 tbsp sambal red chili paste
Bring water, vinegar, and sugar to a simmer. Let cool. Add the remaining ingredients and refrigerate.
Recipe Source: Men's Journal Magazine