Chicken Cabbage Salad (Ngyom Sach Mu-anh)
Source: Adapted from Nite Yun's My Cambodia
Recipe Type: Salads | Seasons: Autumn
This recipe appears in My Cambodia by Nite Yun, and was demonstrated in the Foodwise Classroom on October 4, 2025.
Serves 4 to 6
INGREDIENTS
1/2 cup Tuk Trey Piam / Fish Sauce Dressing (see book, page 37)
2 tablespoons fresh lime juice
2 bird’s eye chiles, minced (optional)
2 carrots, peeled
3 cups poached shredded chicken (see book, page 32)
1/4 head green cabbage, thinly sliced (2 cups packed)
1/4 head red cabbage, thinly sliced (2 cups packed) Preparation
1 English cucumber, or 2 Persian cucumbers, unpeeled, sliced into 1/4-inch coins
1 red bell pepper, cut into thin strips
2 apples, cored and sliced thinly
2 Asian pears, cored and sliced thinly
1 cup mix of fresh Thai basil, cilantro, and mint leaves
3 tablespoons crushed salted peanuts
PREPARATION
- In a small bowl, combine the dressing, lime juice, and chiles (if using). Set aside while you prepare the rest of the salad.
- Fill a large bowl with ice water. Using a peeler (a T-peeler is best), shave the carrots from root to stem to achieve thin curls. As you do so, place the curls in the ice water so they keep their shape and stay crisp. When done, drain and dry the carrots as best you can with a clean kitchen towel or paper towel.
- Place the carrots in a large bowl. Add the chicken, both cabbages, cucumber, bell pepper, fruit, and herbs. Using tongs, gently mix everything together. Right before serving, add the peanuts and dressing and mix one final time.
