The Elephant Walk Resataurant's Salade Cambodgienne
I love this salad at their restaurant and when I bought their cookbook, I started making it at home. It's a perfect summer salad. I make it almost once a week.
You can make it per the recipe or make it the lazier way, which I usually do.
Make the dressing according to their recipe, although you might want to sub part of the fish sauce with low sodium soy sauce. I usually use 2 parts fish sauce and 1 part soy. I also omit the shallot if I don't have any on hand. Also, you will probably not need the salt, so taste before you add it.
1clove garlic, finely chopped
1small shallot, finely chopped
1/2cup Asian fish sauce
2tablespoons lime juice
1. In a small saucepan bring the water to a boil. Add the sugar and cook over low heat, stirring, just until it dissolves; set aside to cool.
2. Stir in the garlic and shallot and cook 30 minutes more.
3. Add the fish sauce, lime juice, and salt. Mix well and set aside."
I buy a bag of cole slaw mix (wash it) and then add in whatever I feel like from this general list of goodies: shredded chicken, chopped shrimp, pressed tofu, shredded daikon or red radish, bean sprouts, julienned snow peas, red onion, scallion, cilantro, watercress, mint, thai basil, bird peppers or jalepenos, bean thread or rice noodles.
I put the goodies in a bowl, combine with dressing (amount to your taste) and let chill. It usually only stays crisp for a day or two.
The best part about it is that it can be served as a salad or used as a filling for fresh spring rolls.