Vietnamese Chicken Cabbage Salad

SUBMITTED BY: SUPERCAT912

"This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken."

PREP TIME	15 Min
READY IN	4 Hrs 15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

1 head cabbage, cored and shredded
2 onions, halved and thinly sliced
2 cups shredded, cooked chicken breast
1/4 cup olive oil
salt and pepper to taste
3 tablespoons lemon juice, or to taste

READ REVIEWS (1)

DIRECTIONS

In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!

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REVIEWS

Reviewed on Dec. 20, 2007 by ARTGIRLY

This was pretty good. I used one large, juicy lemon but would recommend that you use two. This was crisp and cold and perfect for summer, unfortunately I am currently surrounded by about a foot of snow. Which got me thinking that this would be really good heated up on the stove top for about 5 min. I didn't try that though. This is also nice because you can make it ahead of time.

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 230

Total Fat: 13.1g
Cholesterol: 35mg
Sodium: 130mg
Total Carbs: 14.5g
Dietary Fiber: 5.2g
Protein: 16.1g

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