Asian Chicken Slaw Recipe - Cooking Index
Asian Chicken Slaw Recipe - Cooking Index
| 1/4 cup | Lime juice | |
| 3 tablespoons | Fish sauce | |
| 3 tablespoons | Sugar | |
| 2 teaspoons | Minced ginger root | |
| 2 teaspoons | Minced garlic | |
| 2 cups | Shredded cooked chicken | |
| 1 cup | Nappa cabbage head - thinly sliced (small) | |
| 1 cup | Green bell pepper - thinly sliced (small) | |
| 1 cup | Red bell pepper - thinly sliced (small) | |
| 2 | Carrots - grated | |
| 1 cup | Diagonally sliced snow peas - 3 pieces each | |
| 1/2 cup | Chopped fresh mint | |
| 1/2 cup | Chopped cilantro |
Whisk together the lime juice, fish sauce, sugar, ginger and garlic in a small bowl. Set it aside.
Toss together the chicken, cabbage, green and red peppers, carrots, snow peas, mint and cilantro in a large bowl. Toss again with the dressing, making sure everything is evenly coated.
This recipe yields 4 servings.
Each serving: 269 calories; 594 mg sodium; 58 mg cholesterol; 9 grams fat; 2 grams saturated fat; 23 grams carbohydrates; 25 grams protein; 4.37 grams fiber.
Source:
The Los Angeles Times, 07-11-2001
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