Vietnamese Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 cup: Lemon juice,
2 tbsp: Fish sauce, bottled
3 tsp: Sugar,
1 Clove: garlic, crushed
Directions:
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. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Salad