Definitely going to try this. Highly recommend performing work on mandolin with a guard or glove...especially for home cooks. Cuts from mandolin can be worse than a knife.
Exactly. She says "if you're scared of" the mandolin, as though you shouldn't be. Indeed you should however. Cut-resistant gloves are so cheap and easy to find these days. It's the least you can do.
Absolutely! I have been using a mandolin for years and love mine, but when slicing a small veg like radish, or getting down to the last couple inches of anything, I always, always use the guard. Have never cut myself by following this basic safety rule.
Very good, I like neorm less sweet and more hot and sour, and I would also add green tomatoes, shallots and a very fragrant herb that is usually eaten with balute.
Refreshing and full of different favors! Yummy...Yummy! I got to cross the bridge to visit this restaurant in Oakland, CA. 😋🤭Oops! Just check, it seemed like the restaurant was closed for good. Well, follow the step and do it at home then. Thank you for sharing the receipt!
I prefer hand shredded chicken. It’s wonderful chilled. I’m not a fan of cubed meat. I know, it doesn’t make sense, but it is what it is. I also like red bell pepper since green bell pepper gives me heartburn. Beautiful dish.
Delicious! You know, you listed all the equipment used in this video, except one. The "one" I wanted to know about. The " Mandolin " used to slice the veggies. Where is it from?
it's easy to find Worcestershire sauce, also called Worcester sauce at our local grocery stores... it's also a fish sauce but seems most people aren't aware of the ingredients .. delicious condiment
Like the majority of recipes from ATK/Cook’s Country, I really want to prepare this recipe. However, we are two senior citizens and the salad as presented would feed us probably 12 times. We usually can split a serving between 2 of us. I wish there was a way to make this in a smaller portion that would still taste as good as the original recipe does.
Because we tend to become more isolated as we age, I've started asking a few friends if they want to join me for an 'experimental' lunch or dinner. I make it clear that I'm making a recipe for the first time so, at the very least, we'll have an 'adventure'. It's a good way to keep connections and get some social stimulation.
I live alone. I would either prepare the veggies and save the dressing and chicken on the side, or cut the recipe in half. If you use paper towels and ensure the veggies are dry, it'll last a long time. Cucumbers and fresh herbs may need to be saved on the side or prepare as needed.
If you keep the herbs separate, the rest of that salad could live in the fridge for a day or two. Cabbage maintains its crunch well in a dressing (coleslaw) and the chicken will only get better. Good luck!
I am shocked! You really need to demo using the mandolin with the guard. I can’t tell you how many people I know who severely cut themselves on this device
This looks and sounds delicious! But I find fish sauce to be too fishy for my taste. Wondering what it would taste like if I subbed soy or ponzu instead.
Could You Substitute Purple Onion 🧅 for the Purple Cabbage 🥬 because I am highly allergic to Purple Cabbage 🥬? Sincerely Yours 🤠 Mr Severance, "The Cake 😋🍰🎂🥳🎉🎈🥂🎊 Man".
There is never a reason to poach a chicken breast. All you do is flavour the water. When making a chicken soup the bones should braised or broiled first before going into a pot of water. Maillard people! The salad recipe and dressing look good but please pan fry the breast at minimum.
You could just take the initiative and do that. I added star anise and whole peppers to the water. I wanted more spice, so I modified the dressing. This was an excellent salad. I tweaked the base to my taste. I doubt ATK will judge you for doing so.
Morgan's got such a lovely personality.
Definitely going to try this. Highly recommend performing work on mandolin with a guard or glove...especially for home cooks. Cuts from mandolin can be worse than a knife.
Lost a chunk off the tip of my finger last year on a mandolin. Wear the safety glove!
I bought one years ago. Used the guard. Still cut my finger. Placed the mandolin gently in the trash.
Exactly. She says "if you're scared of" the mandolin, as though you shouldn't be. Indeed you should however. Cut-resistant gloves are so cheap and easy to find these days. It's the least you can do.
Absolutely! I have been using a mandolin for years and love mine, but when slicing a small veg like radish, or getting down to the last couple inches of anything, I always, always use the guard. Have never cut myself by following this basic safety rule.
Thinly slicing veg is also a great way I’ve been able to get the kids to eat more veg
I’m craving this salad!!
That salad looks delicious
I think I’ll sub lime juice for the rice vinegar. I love these kinds of salads
We usually use some plain white vinegar and lemon or lime juice.
Wow!! Super yummy!!
Oh wow. That is incredible. I want some.
Mmm. More Khmer food please!!
Another feature from my town! Oakland in the house!
Omgosh yummy chicken salad 🥗 😊
More marvelous Morgan, please.
Beautiful
Always to the catch of a new salad😀
So healthy!!
The captions for this video are for a different video that is only 1:37 long, so this video effectively has no closed captioning.
ATK,HELLO,GEE AT SALAD LOOKS SO GOOD+I also happen to be hungry,thanks for this ,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Looove it 🎉
Very good, I like neorm less sweet and more hot and sour, and I would also add green tomatoes, shallots and a very fragrant herb that is usually eaten with balute.
Refreshing and full of different favors! Yummy...Yummy! I got to cross the bridge to visit this restaurant in Oakland, CA. 😋🤭Oops! Just check, it seemed like the restaurant was closed for good. Well, follow the step and do it at home then. Thank you for sharing the receipt!
Morgan is divine 😍 Please more of her.
Keep it in your pans already
@@slofty What do you mean? I just want some of her Neorm Sach MOAN. 🥰
The subtitles had me rolling
That restauranteur should play music by the Cambodian rock band "Dengue Fever" in her juke box!
Neorm Sach Moan is a delicious and easy Cambodian salad 🥗.
I prefer hand shredded chicken. It’s wonderful chilled. I’m not a fan of cubed meat. I know, it doesn’t make sense, but it is what it is. I also like red bell pepper since green bell pepper gives me heartburn. Beautiful dish.
Woah, Cambodian/Khmer food! Thanks y’all for the representation and inclusion.. that’s awesome.
If you’re based in Boston; I’m surprise you didn’t go to Lowell to try some Cambodian food
Delicious! You know, you listed all the equipment used in this video, except one. The "one" I wanted to know about. The " Mandolin " used to slice the veggies. Where is it from?
what brand mandolin is this?
It's a Benriner Mandoline.
The closed caption is for another video about La Concina😐.
I really want to make this but I loath seafood. Is there something I can use in place of the fish sauce?
I love seafood, but fish sauce is too fishy for me - especially the amount called for in this recipe. I'm going to try it with soy or ponzu sauce.
Thank you both. This really helps me.
What could you use instead of fish sauce?
it's easy to find Worcestershire sauce, also called Worcester sauce at our local grocery stores... it's also a fish sauce but seems most people aren't aware of the ingredients .. delicious condiment
I'm going to try it with either soy sauce or ponzu sauce.
@@kareninalabama me too, I think
I had to look away when she's using the mandolin...
Not using a hand guard when using the mandolin is dangerous and should not be shown and more warning should have been given.
No guard? Lol ATK is really pushing the boundary
Future recipe can be .. Thai somtam ( green papaya salad) ❤❤
👍👍👍
There’s a major problem with the captions, they don’t match the dialogue at all and stop before 1:47 /:
check your captions, I think they're for a completely different video
I'd love for someone to come up with a salad recipe whose main 'green' is cilantro.
🔫🔫🔫🏎🔥🏎🔫🔫🔫
Like the majority of recipes from ATK/Cook’s Country, I really want to prepare this recipe. However, we are two senior citizens and the salad as presented would feed us probably 12 times. We usually can split a serving between 2 of us. I wish there was a way to make this in a smaller portion that would still taste as good as the original recipe does.
Because we tend to become more isolated as we age, I've started asking a few friends if they want to join me for an 'experimental' lunch or dinner. I make it clear that I'm making a recipe for the first time so, at the very least, we'll have an 'adventure'. It's a good way to keep connections and get some social stimulation.
@@spudnut00, that is an awesome idea!
I live alone. I would either prepare the veggies and save the dressing and chicken on the side, or cut the recipe in half.
If you use paper towels and ensure the veggies are dry, it'll last a long time. Cucumbers and fresh herbs may need to be saved on the side or prepare as needed.
If you keep the herbs separate, the rest of that salad could live in the fridge for a day or two. Cabbage maintains its crunch well in a dressing (coleslaw) and the chicken will only get better. Good luck!
I am shocked! You really need to demo using the mandolin with the guard. I can’t tell you how many people I know who severely cut themselves on this device
Transcript is for another video.
dude its nap time ?
This looks and sounds delicious! But I find fish sauce to be too fishy for my taste. Wondering what it would taste like if I subbed soy or ponzu instead.
It probably would be fine. Fish sauce tend to have more salt so you may need to adjust the salt of soy sauce. Though I use low sodium anyways.
Could You Substitute Purple Onion 🧅 for the Purple Cabbage 🥬 because I am highly allergic to Purple Cabbage 🥬?
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋🍰🎂🥳🎉🎈🥂🎊 Man".
Seems like a lot of sugar.
Nooo why would you boil the chicken
There is never a reason to poach a chicken breast. All you do is flavour the water. When making a chicken soup the bones should braised or broiled first before going into a pot of water. Maillard people! The salad recipe and dressing look good but please pan fry the breast at minimum.
Oh, so it's Asian.
get a room
Not making this one. You could have at least seasoned that cooking water beyond salt, say garlic - anything!
You could just take the initiative and do that. I added star anise and whole peppers to the water. I wanted more spice, so I modified the dressing. This was an excellent salad. I tweaked the base to my taste. I doubt ATK will judge you for doing so.