Vietnamese Chicken And Mint Salad
Serves 2
Recipe By: Nigella Lawson
1 Thai chile -- seeded and minced
1 large garlic clove -- peeled, minced
1 tablespoons sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or
nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion -- finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage -- shredded
1 medium carrot -- shredded, julienned, or grated
7 ounces cooked chicken breast -- shredded, or cut into fine
strips
1 bunch mint -- plus extra for garnish, leaves roughly chopped
Salt
In a medium bowl, stirring with spoon, combine the chile, garlic,
sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper,
set aside for 1/2 hour. In a large bowl combine cabbage, carrot,
chicken breast, and mint, tossing with tongs. Pour cabbage mixture
over the dressing, tossing with tongs, slowly and patiently so
everything is coated. Add salt, to taste. Serve on a flat plate with
mint for garnish.
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Yield: 2 to 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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