Vietnamese Chicken and Mint Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This comes from Nigella Lawson. I have tried it several times now, it is very good as a take to work lunch. I substitute Splenda for the sugar, and it is only 3 weight watcher points. Ingredients:
1 hot thai chile, seeded and minced |
1 clove garlic, peeled and minced |
1 tablespoon splenda sugar substitute |
1 1/2 teaspoons rice vinegar |
1 1/2 tablespoons lime juice |
1 1/2 tablespoons fish sauce (nuoc nam or nam pla) |
1 1/2 tablespoons vegetable oil |
1/2 medium onion, finely sliced |
black pepper |
8 ounces white cabbage, shredded |
1 medium carrot, grated |
1 cup cooked chicken breast, shredded or cut into fine strips |
1 bunch mint |
Directions:
1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.
3. Pour dressing slowly over the salad and mix well.
4. Season with salt and pepper if needed, and garnish with additional mint.
|
|