Name: Vietnamese Cabbage-and-Chicken Salad
Yield: 4
Ingredients: 1 lb. boneless and skinless chicken breasts -; 3 tsp. salt -; 2 tbsp. Asian sesame oil -; 1/2 jalapeño pepper -; 1 piece fresh ginger -; 2 c. water -; 1 head green cabbage -; 2 tbsp. cider vinegar -; 2 tbsp. Asian fish sauce (nam pla or nuoc mam) -; 1 1/2 tbsp. lime juice -; 3 carrots -; 3 radishes -; 4 scallions including green tops -; 2 c. coarse-chopped mint -; 1 tart apple -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Vietnamese Cabbage-and-Chicken Salad

1. 1 lb. boneless and skinless chicken breasts -

2. 3 tsp. salt -

3. 2 tbsp. Asian sesame oil -

4. 1/2 jalapeño pepper -

5. 1 piece fresh ginger -

6. 2 c. water -

7. 1 head green cabbage -

8. 2 tbsp. cider vinegar -

9. 2 tbsp. Asian fish sauce (nam pla or nuoc mam) -

10. 1 1/2 tbsp. lime juice -

11. 3 carrots -

12. 3 radishes -

13. 4 scallions including green tops -

14. 2 c. coarse-chopped mint -

15. 1 tart apple -

How to cook deliciously - Vietnamese Cabbage-and-Chicken Salad

1. Stage

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 the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Stage

Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Stage

Add the carrots, radishes, scallions, 1 1/2 cups of the herbs and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

4. Stage

Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.