From Linda Bladholm’s A Fork on the Road
Cabbage and Chicken Salad (Goi Ga Bap Cai)
Leave the complex Vietnamese soups and rolls to restaurants and make this refreshing salad at home adapted from “The Food of Vietnam” by Trieu Thi Choi and Marcel Isaak (Periplus Editions, 1998).
One 8-ounce skinless boneless chicken breast, steamed and shredded
1/2 medium head cabbage, shredded
1/4 cup fish sauce
3 tablespoons finely chopped fresh mint leaves
1 teaspoon sugar
2 tablespoons lime juice or to taste
2 tablespoons roasted peanuts, coarsely chopped
In a large mixing bowl, combine all ingredients except the peanuts. Season with freshly ground pepper to taste and toss. Arrange in a serving bowl and garnish with the peanuts. Makes 4 servings.
Per serving: 140 calories (24 percent from fat), 3.8 g fat (0.6 g saturated, 1.8 g monounsaturated), 36 mg cholesterol, 16.3 g protein, 10.4 g carbohydrates, 3.2 g fiber, 1,817 mg sodium.