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From: recipelink.com
Title: Thai Chicken Salad
From: Relaena
Newsgroups: rec.food.cooking
Date: 1997/10/07
4 cups finely shredded green chinese cabbage (napa)
2 cups shredded cooked chicken breast
1 cup shredded carrot
1/2 cup chopped fresh mint (or thai basil if available)
Dressing:
2 fresh jalapeno peppers, minced
3 cloves garlic, minced or pressed
3 TBL fresh lime juice
3 TBL vietnamese fish sauce
3 TBL canola oil
2 TBL granulated sugar
1 TBL rice vinegar
3-5 scallions, thinly sliced (about 1/2 cup)
1.4 tsp fresh ground black pepper
Combine dressing ingredients, let stand 30 minutes to allow flavors to blend. In large bowl, combine first 4 ingredients. Pour dressing over salad, stir gently to coat salad evenly.
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