I make lunch for the executive team every Wednesday. It feels good to share, and it creates another connection for the team. This was last week’s meal which I loved so much that I had to post it because I want to make it again.
- 2 tbsps sugar
- 1/4 cup fresh lime
- 3 tbsps fish sauce
- 12 ounces pulled chicken (I roasted a bunch of whole chickens for this)
- 2 cups of sliced cabbage (I did 1 cup red, and 1 cup green)
- 1 small English cucumber thinly sliced (1 1/2 cups)
- 1 red pepper thinly sliced
- 1 1/2 cups arugula
- 1 cup basil leaves (Thai leaves if you can find them)
- 1 cup mint leaves
- 1/2 cup fried shallots of onions (store bought is easiest)
Combine the sugar with the lime juice and fish sauce. I tossed in a couple pinches of dried red peppers, and if it is too much for your palette then put in a bit of water, and whisk.
Add the chicken, cabbage, cucumbers, and red pepper to a bowl and toss with the dressing. Add the arugula leaves, basil, and mint and toss again. I tossed the onions in last for that crisp. Serve immediately with roti if you can find it.
