Vietnamese chicken and cabbage salad

Chicken second courses

A friend invited us over for a K-Mex (that's Korean plus Mexican) dinner recently, and this salad was one of the highlights of the meal (never mind that the theme was Korean-Mexican, not Vietnamese-Mexican.) It's crunchy, salty, tangy, fishy, sweet and perfumed with mint and cilantro. It's just as good without chicken as with, and if you don't have carrots, substitute daikon, or don't even sweat it. If you can your hands on the Thai variety, basil is a fantastic addition as well.