CAMBODIAN COLESLAW-NGIOM

Cambodian Coleslaw-Ngiom image

Provided by PalatablePastime

Time 23m

Yield 10-12 serving(s)

Number Of Ingredients 11

8 ounces cellophane noodles (bean thread or glass noodles)
1 small cabbage, shredded
5 carrots, shredded
1 1/2 lbs boneless skinless chicken breasts
8 ounces peanuts, roasted and chopped
1 cup fish sauce
5 tablespoons rice vinegar
3 tablespoons sugar
3 fresh hot red chili peppers, minced
2 tablespoons chopped fresh mint leaves (optional)
2 tablespoons chopped fresh basil leaves (optional)

Steps:

Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat.
Shred chicken and set aside.
Soak cellophane noodles for 2 minutes in boiling water; drain.
Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.

Nutrition Facts : Calories 340.7, Fat 12.2, SaturatedFat 1.8, Cholesterol 39.5, Sodium 1839.7, Carbohydrate 35.9, Fiber 4.7, Sugar 10.2, Protein 24.3