{"id":2591,"date":"2009-11-12T13:09:22","date_gmt":"2009-11-12T18:09:22","guid":{"rendered":"http:\/\/asweetlife.org\/?p=2591"},"modified":"2016-01-26T05:10:43","modified_gmt":"2016-01-26T10:10:43","slug":"vietnamese-cabbage-salad","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=2591","title":{"rendered":"Vietnamese Cabbage Salad"},"content":{"rendered":"
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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<\/a>.\u00a0 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.<\/div>\n
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\"\"\"\"\"\"\"\"\"\" (3<\/strong> votes, average: 4.00<\/strong> out of 5)
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