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Asian angel-hair slaw




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1/2 ( 450-g) box angel-hair or spaghettini pasta, about a 1-1/4-inch (3-cm) bundle before cooking
2 to 3 carrots
2 green onions
3 to 4 cups ( 750 mL to 1L) finely shredded napa or green cabbage
1/2 cup ( 125 mL) chopped fresh coriander or basil
1/2 lb ( 250 g) deli chicken or turkey slices, or 2 cups (500 mL) shredded cooked chicken or turkey
2 tbsp ( 30 mL) vegetable oil
1 tbsp ( 15 mL) dark sesame oil
2 garlic cloves, minced
1 tbsp ( 15 mL) fish sauce (optional)
1 tsp ( 5 mL) granulated sugar
1/2 tsp ( 2 mL) hot red chili flakes
1 lime



Recipe



. Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, from 5 to 9 minutes. Drain in a large colander or sieve. Then rinse under cold running water. Drain again.

2. Meanwhile, grate carrots and finely slice onions. In a large mixing bowl, combine them with cabbage, coriander and chicken. In a small bowl, whisk oils with garlic, fish sauce, if using, sugar and chili flakes. Finely grate peel from lime and squeeze out 1 tablespoon (15 mL) juice. Whisk into oil mixture. Place cool drained pasta on top of vegetables and chicken. Whisk dressing again and pour over pasta. Toss until evenly mixed. Taste and add extra sprinklings of lime juice or sugar, as needed. Salad will keep well, covered and refrigerated, for 1 day.