This is my take on a Vietnamese inspired chicken and cabbage salad that I learned from my mom. My mom actually uses more ingredients that I'm not a fan of, but this is my version that I enjoy.
It is very easy and simple to make. Perfect & refreshing light salad with a sour tang.
Prep Time: 15-20 minutes
Total Time: 15-20 minutes
Yield: 2 people
Ingredients:
Steps:
*Vietnamese coriander can be found at Asian markets. It can be omitted if you can't find it.
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By "Chicken breast," I assume that you meant cooked chicken breast in the list of ingredients, not raw.
Also, I'm confused by what you meant by, "Combine cabbage, mint, vietnamese coriander in a bowl (optional, can be found at Asian markets) with squeezed lime wedge and fish sauce." What is this optional Asian bowl? How does it differ from an American bowl? I assume that you're talking about the bowl since none of the ingredients are listed as optional in the ingredient list.
I think the Vietnamese coriander (Rau Ram) is the optional part, as you can't find it at normal supermarkets. Regular cilantro would work as a substitute but the flavors are not the same.
I'll adjust the recipe to note that the chicken needs to be cooked first and to make it more clear.
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