This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free fish sauce in this dish.
"He who has plenty of pepper will pepper his cabbage." -Publilius Syrus
This salad has it all: savory notes from the chicken, spicy sweetness in the dressing, sharp onions, mellow carrots, and crunchy cabbage, all rounded out with a bit of mint.
The fish sauce is salty, but using it sparingly works great and along with the chili paste and sesame oil brings a great Asian flavor to the salad. When looking for fish sauce it is pretty easy to find gluten free varieties.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied.
Place a pan in the oven and preheat to 350°F.
When the oven is hot add the chicken thighs to the pan.
Roast for 12 to 15 minutes. Turn at least one time.
Remove and let cool and then chill.
While the chicken is roasting place the chili paste, garlic, honey, vinegar, lime zest, lime juice, fish sauce, and sesame oil in a medium bowl.
Whisk until smooth and add the onion, cabbage, carrot and mint.
Toss well and chill.
Serving size: about 2 1/2 cups
|Calories 220||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||11%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 26%||Vitamin C 34%|
|Calcium 5%||Iron 10%|
|Vitamin K 50mcg||Potassium 500mg|