Vietnamese Chicken and Mint Salad
by Melanie Foster
serves: 2
|
|
|
|
| |
I had to steal this from Nigella Lawson. Sustitute leftover turkey for a nice break from heavy holiday food. |
| Ingredients: |
| |
1 |
|
chili, seeded (opt.) and sliced |
| |
1 clove |
|
garlic |
| |
1 tbsp |
|
sugar |
| |
1 1/2 tbsp |
|
lime juice |
| |
1 1/2 tbsp |
|
fish sauce |
| |
1 1/2 tbsp |
|
oil (optional) |
| |
1 1/2 tsp |
|
rice vinegar |
| |
1/2 |
|
onion, sliced thinly |
| |
|
|
black pepper |
| |
8 oz |
|
shredded green cabbage |
| |
8 oz |
|
cooked chicken, shredded |
| |
1 |
|
carrot, shredded |
| |
1 bunch |
|
mint, chopped |
| Directions: |
| |
Mix together the first 9 ingredients and set aside 30 minutes. Toss with the rest of the ingredients. Chill until serving. This keeps well a couple days in the fridge.
|
|
