Thai-style slaw with (or without) chicken

Chicken second courses

Over the long weekend, I spend some time with Julia Turshen's <em>Small Victories</em>, and came home eager to try her cabbage-massaging technique. I've since learned it works very well — it encourages the cabbage to relax, which allows it to nicely soak up the dressing. <br /> <br />Carrots: I like to use a mandoline, because the pieces look so pretty. If you can find fat carrots, this makes mandoline work easier. When you get down to the bottom of the carrot, simply slice it up with a knife or eat the pieces as a snack. Alternatively, shred it with a box grater or the shredder attachment of a food processor.