I think I’m going to make this tonight. It doesn’t really fit with weather (coldest in a decade, according to the meteorologists), but it uses a lot of our CSA veggies and sounds delicious.
Vietnamese Chopped Cabbage Salad
2 chicken breasts, bones and skin removed
1/2 head cabbage, finely shredded
1 small bunch green onion, sliced thin
1 handful cilantro leaves
1 handful mint leaves
1/4 c. toasted nuts (almonds, peanuts, or pecans) chopped
1 apple, julienned
2-3 radishes, sliced or julienned
juice of 1 lime
4 Tbs. grapeseed or sesame oil
1 Tbs. soy sauce
3-4 Tbs. fish sauce
1 tsp. siracha chili sauce (substitute chili flakes or tabasco sauce)
2 Tbs. rice wine vinegar
pinch brown sugar or honey
Season chicken breasts with salt and grill. Allow to rest before cutting into strips. Combine cooled chicken, cabbage, onions, apple, radish, cilantro, and mint in large bowl. Whisk lime juice, oil, soy sauce, fish sauce, chili sauce, vinegar, and sugar together in small bowl. Taste and correct seasoning. Toss nuts and dressing with salad in large bowl until well combined. Serve topped with additional herbs and toasted nuts if desired.
