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INGREDIENTS
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4 Servings
1 hot Thai chile, seeded and minced
1 clove garlic, peeled and minced
1 tablespoon Splenda sugar substitute
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce (nuoc nam or nam pla) |
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
black pepper
8 ounces white cabbage, shredded
1 medium carrot, grated
1 cup cooked chicken breasts, shredded or cut into fine strips
1 bunch mint |
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METHODS
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1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.
3. Pour dressing slowly over the salad and mix well.
4. Season with salt and pepper if needed, and garnish with additional mint. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 133
Calories from Fat 60 (45%)
Amount Per Serving %DV
Total Fat 6.7g 10%
Saturated Fat 1.1g 5%
Polyunsat. Fat 3.2g
Monounsat. Fat 2.0g
Trans Fat 0.0g
Cholesterol 26mg 8%
Sodium 561mg 23%
Potassium 356mg 10%
Total Carbohydrate 8.0g 2% |
Dietary Fiber 2.1g 8%
Sugars 4.3g
Protein 11.2g 22%
Vitamin A 2780mcg 55%
Vitamin B6 0.4mg 19%
Vitamin B12 0.1mcg 2%
Vitamin C 38mg 63%
Vitamin E 1mcg 4%
Calcium 45mg 4%
Magnesium 34mg 8%
Iron 0mg 5% |
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