Vietnamese Chicken And Mint Salad Recipe

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Nigella Lawson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
328
FAT
44%
CHOL
32%
SOD
87%

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Ingredients for 2 servings

1 1/2 teaspoons rice vinegar

1 tablespoon sugar

1/2 medium onion, finely sliced

1 bunch mint, plus extra for garnish, leaves roughly chopped

1 1/2 tablespoons vegetable oil

1 Thai chile, seeded and minced

1 medium carrot, shredded, julienned, or grated

1 large garlic clove, peeled, minced

7 ounces cooked chicken breast, shredded, or cut into fine strips

1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)

7 to 8 ounces white cabbage, shredded

Freshly grated black pepper

Salt

1 1/2 tablespoons lime juice

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