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Vietnamese cabbage and chicken salad




Source of Recipe


Vinaigrette recipe from chef David McMillan, and salad recipe from Food & Wine magazine


List of Ingredients




For crushed peanut and lime vinaigrette:
1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chile oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts

For chicken:
1 pound boneless, skinless chicken breast (about 3 half-breasts)
1 teaspoon salt, divided use
1 tablespoon Asian sesame oil
1/2 jalapeÒo pepper, seeds and ribs removed, sliced
1 (1-inch) piece fresh ginger
2 cups water

For salad:
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider or rice vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
2 teaspoons salt
3 carrots grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarsely chopped mint, basil, cilantro or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated
1 tablespoon Asian sesame oil

Recipe





Serves 4



To make vinaigrette: Combine all vinaigrette ingredients in small glass bowl. Vinaigrette can be made 3 days ahead. Cover tightly and refrigerate until needed.

To make chicken: Rub chicken breasts with 1 teaspoon salt and 1 tablespoon sesame oil. In a medium saucepan, combine jalapeÒo, ginger and water. Bring to a simmer, add chicken, and cover pan. Simmer for 5 minutes. Turn heat off and let chicken steam for 5 minutes. Remove chicken from saucepan; when it is cool enough to handle, pull into shreds.

To make salad: In a large glass or stainless-steel bowl, combine cabbage with vinegar, fish sauce, lime juice and remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add carrots, radishes, scallions, 1 1/2 cups of the herbs and the apple to cabbage mixture. Stir in remaining 1 tablespoon sesame oil. Top with chicken and remaining 1/2 cup herbs. Drizzle with vinaigrette and serve immediately.