Heavy holiday dishes take a toll on even the heartiest palates. This salad is just what’s needed after weeks of cheese-laden gratins and sugary carb-fests. A simple meal that comes together in a snap, filling and full of the bright flavors of fish sauce and citrus against the rustic crunch of cabbage and nuts, this salad easily accommodates whatever ingredients you have on hand.

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Vietnamese Chopped Cabbage Salad

2 chicken breasts, bones and skin removed

1/2 head cabbage, finely shredded

1 small bunch green onion, sliced thin

1 handful cilantro leaves

1 handful mint leaves

1/4 c. toasted nuts (almonds, peanuts, or pecans) chopped

1 apple, julienned

2-3 radishes, sliced or julienned

juice of 1 lime

4 Tbs. grapeseed or sesame oil

1 Tbs. soy sauce

3-4 Tbs. fish sauce

1 tsp. siracha chili sauce (substitute chili flakes or tabasco sauce)

2 Tbs. rice wine vinegar

pinch brown sugar or honey

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Season chicken breasts with salt and grill. Allow to rest before cutting into strips. Combine cooled chicken, cabbage, onions, apple, radish, cilantro, and mint in large bowl. Whisk lime juice, oil, soy sauce, fish sauce, chili sauce, vinegar, and sugar together in small bowl. Taste and correct seasoning. Toss nuts and dressing with salad in large bowl until well combined. Serve topped with additional herbs and toasted nuts if desired.