by: Catherine Price

I’ve recently become enamored of a chicken salad served by a Vietnamese restaurant near my office. It’s a huge pile of shredded cabbage, carrots, cilantro and mint — and I find myself ordering it several times a week. So I decided to try to develop a version at home. This recipe is an adapted version of one I found in Deborah Madison’s Local Flavors cookbook.  I added a touch of sesame oil, and took away the scallions (feel free to add them back if you want more of a kick). If you want to turn this salad from a side dish into a satisfying main course, toss it with some strips of grilled chicken.

4 cups shredded cabbage

1 cup shredded carrots

1/4 cup chopped cilantro

3 tablespoons chopped basil

3 tablespoons chopped mint

1/4 cup roasted peanuts, chopped

1/4 cup peanut oil

1/4 cup rice vinegar

1 teaspoon sesame oil

1/2 packet Stevia

dash of salt

Strips of grilled chicken, various spicy things