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Vietnamese Chicken Cabbage Salad
Recipe #303160 |
30 min |
15 min prep |
SERVES
6
,
6
cups
Ingredients
Directions
1
Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.2
Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.3
Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.4
Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.5
Served chilled or at room temperature.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 6 servings |
||
| Calories 122 | ||
| Calories from Fat 9 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 528mg | 22% | |
| Potassium 406mg | 11% | |
| Total Carbohydrate 9.0g | 3% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 5.1g | ||
| Protein 18.8g | 37% | |
| Vitamin A 2845mcg | 56% | |
| Vitamin B6 0.5mg | 26% | |
| Vitamin B12 0.3mcg | 5% | |
| Vitamin C 15mg | 25% | |
| Vitamin E 0mcg | 1% | |
| Calcium 50mg | 5% | |
| Iron 1mg | 6% | |
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