| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Vietnamese |
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Head green cabbage; grated |
| 1 |
|
Carrot; grated |
| 1 |
|
Cucumber; seeded & sliced |
| 1 |
|
Bunch scallions |
| 2 |
|
Ribs celery; thinly sliced |
| 5 |
|
Sprigs fresh mint leaves |
| 2 |
|
Sprigs fresh coriander or parsley |
| 2 |
|
Chicken breasts; boned |
|
|
Teriyaki sauce |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Fish sauce (bottled) |
| 3 |
ts |
Sugar |
| 1 |
|
Clove garlic; crushed |
INSTRUCTIONS
Place thinly sliced cabbage, carrot, cucumber, scallions, celery, mint
leaves and coriander or parsley in large salad bowl. Cut chicken breasts in
small cubes and soak in teriyaki sauce for about 5 minutes. Saute in wok or
skillet for about 5 minutes until cooked. Add to salad mixture. In a
separate bowl mix lemon juice, fish sauce (from oriental food store), sugar
and crushed garlic. Stir until sugar is dissolved. Toss salad with dressing
and allow to stand for 1/2 hour before serving.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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