Vietnamese chicken salad

Another way to use my left-over garlic chicken legs, but you can also use left-over rotisserie chicken, or just roast some chicken legs or breast. The key of this dish is the fish sauce dressing. I give you my recipe, but it is subjective, so just keep tasting until you have found your perfect combination.

Ingredients (for 2 as appetizer, for 1 as entree)

1/4 medium cabbage
1/2 small sweet onion
2 garlic chicken legs
some chopped cilantro (or Vietnamese corriander - rau ram)
2 tsp crushed peanuts

for the dressing
2 tbsp fish sauce
2 tbsp vinegar
1 tbsp sugar).
If you like it spicy, have some some thinly sliced chili pepper on hand.

Thinly slice the onion, put it in a small bowl and cover with vinegar (I use rice vinegar). Thinly slice the cabbage and put it in a big bowl (makes it easier to mix later). Add a pinch of salt and toss. Shred or cut the chicken into long pieces. Add to the cabbage. Drain the onion and add to the mixture together with the cilantro. Toss.

Mix the fish sauce with vinegar (you can re-use the vinegar that you used for the onion) and sugar. Stir to dissolve everything. Add some chili if you like it hot.

Add the dressing to the cabbage, meat and onion mixture and toss. Let it rest for 5 minutes then serve with crushed peanuts sprinkled on top.