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Add a photoServings: 4
Ingredients
- 2 x chile peppers seeded and chopped
- 3 x garlic cloves chopped
- 2 Tbsp. sugar
- 1 Tbsp. rice vinegar
- 3 Tbsp. fresh lime juice
- 3 Tbsp. Vietnamese fish sauce (nuoc mam)
- 3 Tbsp. vegetable oil
- 1 med onion thinly sliced
- Â Â Freshly-grnd white pepper to taste
- 2 c. shredded cooked chicken
- 4 c. finely-shredded white cabbage
- 1 c. shredded carrot
- 1/2 c. shredded fresh mint
- Â Â Coriander sprigs for garnish
Directions
- In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and white pepper in a bowl. Let the dressing stand for 30 min.
- In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle the dressing over all and toss well.
- Transfer the salad to a serving platter and garnish with the coriander sprigs. Sprinkle with additional white pepper and serve with shrimp chips, if you like.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 201 | 60% |
| Total Fat 22.55g | 28% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.26g | |
| Cholesterol 60mg | 20% |
| Sodium 92mg | 4% |
| Potassium 450mg | 13% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 11.3g | 8% |
| Protein 16.76g | 27% |
