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INGREDIENTS
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12 servings
16 ounces shredded cabbage, angel hair cut if available
1/2 large onion, extra thin sliced
2 large carrots, julienned
2 large boneless skinless chicken breast halves, cooked, chilled, and shredded |
1 1/2 teaspoons fresh coarse ground black pepper
1/4 cup rice wine vinegar
1/2 large lemon, juice of or 1 lime, juice of
1/4 cup fish sauce
3 tablespoons sugar |
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METHODS
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1. Toss all but last 4 ingredients in large bowl.
2. Whisk together last 4 ingredients until sugar is dissolved.
3. Pour dressing over salad, and toss.
4. Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
5. Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 53
Calories from Fat 2 (5%)
Amount Per Serving %DV
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Polyunsat. Fat 0.1g
Monounsat. Fat 0.1g
Trans Fat 0.0g
Cholesterol 11mg 3%
Sodium 393mg 16%
Potassium 209mg 5%
Total Carbohydrate 7.5g 2% |
Dietary Fiber 1.4g 5%
Sugars 5.5g
Protein 5.5g 11%
Vitamin A 2087mcg 41%
Vitamin B6 0.2mg 9%
Vitamin B12 0.1mcg 1%
Vitamin C 14mg 24%
Vitamin E 0mcg 0%
Calcium 28mg 2%
Magnesium 22mg 5%
Iron 0mg 2% |
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