2 tablespoons asian fish sauce (nam pla or nuoc mam)
3 carrots grated
2 tablespoons cider vinegar
1 inch ginger fresh
2.5 pounds cabbage shredded green ()
0.5 jalapeno sliced
1.5 tablespoons juice of lime
3 radishes grated
3 teaspoons salt
4 scallions including tops green chopped
2 tablespoons asian sesame oil
1 pound chicken breasts boneless skinless ( 3)
1 baking apples are apples that have a sweet-tart balance and hold their shape when such as granny smith, cored and grated
2 cups water
2 cups a combination
2 cups a combination
Equipment
bowl
frying pan
sauce pan
aluminum foil
Directions
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeo, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes.
Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.
Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil.
Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.
Notes: Asian fish sauce is available at Asian markets and most supermarkets.
