1 chile pepper, minced
3 cloves garlic, minced
2 Tbsp. sugar
1 Tbsp. rice vinegar
3 Tbsp. lime juice
3 Tbsp. nuoc mam (Vietnamese fish sauce)
1 tsp. vegetable oil
1 cup thinly sliced onion
Freshly ground black pepper
2 cups shredded cooked chicken breast
4 cups finely shredded cabbage
1/2 cup shredded carrot
In a bowl, combine chile pepper, garlic, sugar, vinegar, lime juice, nuoc mam, oil, onion and
black pepper. Let stand 30 minutes. In a large mixing bowl, combine shredded chicken, cabbage
and carrot. Sprinkle with dressing and toss well. Transfer salad to a serving platter. Sprinkle
with additional black pepper, if desired. Makes 4 servings.
Per serving: Calories 200, protein 21 g., carbohydrates 21 g., total fat 4 g., saturated fat 1 g., cholesterol 48 mg., sodium 597 mg., fiber 4 g.