Vietnamese salad with chicken, cabbage and mint – a detailed recipe cooking. 
Time: 35min Difficulty: easy Servings: 2 – 4 Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 – 225 gr. shredded white cabbage
- 1 chopped into thin strips or coarsely grated carrots medium size
- 200 gr. divided into fibers or cut into thin strips boiled chicken breast
- 1 seedless and finely chopped Thai chili
- 1 peeled and finely chopped large clove of garlic
- 1 tbsp. l Sahara
- 1.5 tsp rice vinegar
- 1.5 tbsp. l lime juice
- 1.5 tbsp. l Vietnamese or Thai fish sauce (Nyok Mam or to us)
- 1.5 tbsp. l vegetable oil
- 1/2 chopped medium onion, medium the size
- 1 bunch of mint plus a little more for decoration (coarsely chopped leaves)
- Salt and ground black pepper
Recipes with similar ingredients: white cabbage, carrots, chicken breasts, rice vinegar, lime juice, fish sauce, pepper chili, onions, garlic, mint
Recipe preparation:
- In a medium-sized bowl, mix with pepper while stirring with a spoon chili, garlic, vinegar, lime juice, fish sauce, oil, onions and black pepper. Leave on for 30 minutes.
- In a large bowl, combine cabbage, carrots, chicken breast and peppermint. Stir with forceps. Pour salad dressing while stirring forceps slowly and patiently so that all vegetables are covered with sauce. Add salt to taste. Serve on a flat plate, decorating mint.
