Dressing:
1 or 2 thai or serrano chiles, chopped, or 1 to two tsp sriracha (optional if you have young kids or midwesterners in your house)
1 or 2 cloves garlic, chopped
.5 tsp sugar
pinch salt
4 Tbs fish sauce
8 Tbs rice vinegar
Using a mortar and pestle, smash the chiles, garlic, half the sugar and a pinch of salt into paste, then mix with the fish sauce and vinegar and remaining sugar and set aside.
Salad:
2 cooked chicken breasts, shredded
1 small red onion, sliced thin
.5 cup distilled vinegar
1 small head green cabbage, cored and shredded
2 carrots, shredded
4 Tbs cilantro, chopped
Soak the onion in the vinegar for 10 or fifteen minutes. Drain the vinegar and add the onions to a bowl along with the shredded chicken and other salad ingredients. At this point everything can go in the fridge until ready to serve. When ready, pour the dressing onto the salad and mix it well.
The dressing is where the magic happens here- you can use a bag of pre-cut cole slaw just as well and it will turn out great.
