Marjorie Meek-Bradley relies on fish sauce to bring a new dimension to marinades and vinaigrettes. She finds that this salty pantry staple is especially appealing in crisp salads.
2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh ginger
1 tablespoon chopped shallots
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 pound chicken breast tenders
2 cups shredded cabbage (such as Savoy)
1 cup julienne-cut daikon radish
1/2 cup julienne-cut carrot
1/2 cup shaved red onion
1/3 cup canola oil
1/4 cup fresh lime juice
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh basil
2 3/4 teaspoons fish sauce
1 teaspoon dark sesame oil
1 cup julienne-cut Asian pear or Granny Smith apple
Est. added sugars 0g
How to Make It
To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally.
To prepare slaw, combine cabbage and next 9 ingredients in a bowl; let stand 30 minutes. Stir in pear.
Heat a grill or grill pan over medium-high heat. Remove chicken from bag; discard marinade. Thread 1 tender onto each of 8 (8-inch) skewers. Add to grill; grill 4 minutes on each side or until done. Serve with slaw.