Chicken Salad
Cook
1lb. chicken pieces (500g) (or use leftover chicken from Vietnamese Chicken Soup)
Place in serving bowl;
3-4c. cabbage, chopped in thin slices (750-1000ml)
Add:
1 t. salt (5ml)
Rub salt in cabbage and let stand a few minutes.
Add:
11/2 T. vinegar (20 ml)
1 T sugar (15ml)
3 green onions, chopped
3 springs cilantro or fresh parsley, finely chopped
1/2 c. peanuts, coarsely chopped (125 ml) optional
black and ground red pepper to taste
Mix and serve