Vietnamese Cabbage-and-Chicken Salad
"If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five...."
INGREDIENTS
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For Chicken:
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1 pound boneless, skinless chicken breasts (about 3)
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3 teaspoons salt
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2 tablespoons Asian sesame oil
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1/2 jalapeno pepper, seeds and ribs removed, sliced
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1 1-inch piece fresh ginger
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2 cups water
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For Salad:
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1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
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2 tablespoons cider vinegar
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2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
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1 1/2 tablespoons lime juice
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3 carrots, grated
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3 radishes, grated
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4 scallions including green tops, chopped
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2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
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1 tart apple, such as Granny Smith, cored and grated
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*Available at Asian markets and most supermarkets
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