Chicken and Cabbage Salad
"A very refreshing Vietnamese salad. Ideal for summer lunches. Recipe source: "Asian Favorites" by Charmaine Solomon. I like spice so I normally add a thinly sliced Serrano pepper. It's up to you."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (304.7 g)
- Calories 286.6
- Total Fat - 14.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 77.3 mg
- Sodium - 1139.6 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 4.5 g
- Sugars - 14.5 g
- Protein - 17.6 g
- Calcium - 93.9 mg
- Iron - 2.4 mg
- Vitamin C - 90.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Trim the chicken of any fat and place in a saucepan with just enough water to cover. Add 1/2 teaspoon of salt and a sprinkling of pepper. Bring to a slow simmer. Cover the pan and cook until chicken is done, about 10 minutes. Let the chicken cool in the liquid.
Step 2
Cut the cabbage into quarters lengthwise and shred very finely, crossways. Put the cabbage into a bowl, cover and chill.
Step 3
In a bowl, combine sugar, fish sauce, lime juice and vinegar. Mix well until sugar is dissolved. Add onions, mix well and let it pickle while you prepare the rest of the salad.
Step 4
Slice the cooled chicken thinly. Add chicken and cabbage to the dressed onions.
Step 5
Toss with mint and cilantro. Let it sit for 10 minutes for the flavor to infuse. Taste and adjust seasoning if needed.
Tips
No special items needed.
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