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• 4 cups water
• 1 large whole chicken breast (3/4 lb)
• 1 head cabbage, thinly sliced
• 1 cup shredded carrots
• 1/2 large onion, thinly sliced
• 1 half red bell pepper thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/2 cup roasted ground peanuts
• 1/3 cup tuk trey

1. Poach the chicken. Cool and shred.
2. Toss everything together in a large salad bowl.

source: Elephant Walk/Carambola

tags: Cambodian