Vietnamese Cabbage-and-Chicken Salad

Vietnamese Cabbage-and-Chicken Salad
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ tablespoons lime juice
  • 3 teaspoons salt
  • 3 radishes, grated
  • 1 1- inch piece fresh ginger
  • 3 carrots, grated
  • 2 tablespoons Asian sesame oil
  • 1 pound boneless, skinless chicken breasts (about 3)
  • + 8 more ingredients
    • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
    • ½ jalapeño pepper, seeds and ribs removed, sliced
    • 2 tablespoons cider vinegar
    • 2 cups water
    • 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
    • 1 tart apple, such as Granny Smith, cored and grated
    • 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
    • 4 scallions including green tops, chopped

1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove ...

View full recipe at My Recipes

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