Recipe - Vietnamese Salad

One half Head green cabbage; grated
1 Carrot; grated
1 Cucumber; seeded & cut or sliced up
1 Bunch scallions
2 Ribs celery; thinly cut or sliced up
5 Sprigs fresh mint leaves
2 Sprigs fresh coriander or
parsley
2 Chicken breasts; boned
Teriyaki sauce
One fourth cup Lemon juice
2 tablespoon Fish sauce (bottled)
3 teaspoon Sugar
1 Clove garlic; crushed

Place thinly cut or sliced up cabbage, carrot, cucumber, scallions, celery, mint
leaves and coriander or parsley in large salad bowl. Cut chicken breasts in
small cubes and soak in teriyaki sauce for about 5 minutes. Saute in wok or
skillet for about 5 minutes until cooked. Add to salad mixture. In a
separate bowl mix lemon juice, fish sauce (from oriental food store), sugar
and crushed garlic. Stir until sugar is dissolved. Toss salad with dressing
and allow to stand for One half hour before serving.

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.