Ingredients
- Juice from 2 lemons, about 5 tablespoons
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ⅛ teaspoon white pepper
- 2 tablespoons Thai fish sauce
- 1 teaspoon fresh minced chili pepper, more if desired
- 10 green zebra tomatoes
- 2 cups shredded, cooked chicken, cold
- 1 cup finely shredded cabbage
- 1 tablespoon chopped fresh mint, plus sprigs for garnish
- 1 tablespoon chopped fresh cilantro, plus sprigs for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
198 calories; 5 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 21 grams protein; 52 milligrams cholesterol; 1360 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine lemon juice, sugar, salt, white pepper, fish sauce and chili pepper in large bowl, and stir until sugar dissolves.
- Quarter tomatoes, and then use spoon to remove and discard pulp and seeds. Slice wedges into fine slivers, and add them to bowl.
- Add chicken, cabbage, chopped mint and cilantro. Toss, and adjust seasoning to taste with additional salt, white pepper or chili pepper. Refrigerate for 1 hour, and serve garnished with additional sprigs of mint and cilantro.
1 hour 15 minutes
Dining and Cooking