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Vietnamese Chicken and Mint Salad
by Melanie Foster
serves: 2 		No ratings
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  I had to steal this from Nigella Lawson. Sustitute leftover turkey for a nice break from heavy holiday food.
Ingredients:
  1   chili, seeded (opt.) and sliced
  1 clove   garlic
  1 tbsp   sugar
  1 1/2 tbsp   lime juice
  1 1/2 tbsp   fish sauce
  1 1/2 tbsp   oil (optional)
  1 1/2 tsp   rice vinegar
  1/2   onion, sliced thinly
    black pepper
  8 oz   shredded green cabbage
  8 oz   cooked chicken, shredded
  1   carrot, shredded
  1 bunch   mint, chopped
Directions:
  Mix together the first 9 ingredients and set aside 30 minutes. Toss with the rest of the ingredients. Chill until serving. This keeps well a couple days in the fridge.
Categories:
 
  • Ethnic Foods
  • Poultry
  • Salads
  • Smart Budget Foods
  • Uses up Left-overs


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