Friday, June 20, 2008

Vietnamese Chicken and Cabbage Salad

2 cups cooked, diced chicken
2 cups shredded cabbage
2 tablespoons cider vinegar
1 tablespoons Asian fish sauce (or soy sauce)
1 tablespoon lime juice
1 teaspoon minced ginger
1 tablespoon sesame oil
2 carrots, grated
2 scallions, chopped
1 tart apple, peeled, cored, and grated

Toss all ingredients together. Refrigerate until ready to serve.

1 comment:

Tom said...

Yummy! Thanks for posting these recipes. I look forward to checking in again.