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Chicken and White Cabbage Salad
From Athens Locally Grown
<p>When a friend returned from bicycling across Viet Nam, she raved about a dish similar to this one. I went online and found this recipe, which she says is “very close!” This salad is fresh-tasting and, even though it sounds like a lot of ingredients, it’s quick and easy to make. We enjoy it. I think you’ll like it, too.</p>Source: Chef Robert Conaway's website, aGreat Chef.com (Entered by Janice Matthews)
Serves: 4-6
Ingredients
2 breasts
chicken (medium sized)
1/2 head
white or green cabbage
1/4 cup
fish sauce (or substitute tamari sauce)
2 T.
mint leaves, finely chopped
2 T.
rau ram leaves, finely chopped
1 T.
sugar
2 T.
lime juice
2 T.
sliced and fried shallots
2 T.
peanuts, coarsely ground*
1/4 cup
cilantro leaves
Step by Step Instructions
- Steam the chicken breasts (or just use breasts previously cooked for another meal). Remove the skin, and shred the meat into a large mixing bowl.
- Cut the cabbage finely, then rinse it and spin (or pat) it dry. Add it to the bowl.
- Mix together fish sauce, mint, rau ram, sugar, lime juice and pepper. Toss gently with the cabbage and chicken. Arrange salad in a serving bowl.
- Garnish with shallots, peanuts, and cilantro leaves.