This recipe, from the July 1997 Sunset Magazine, has become one of our favorites. Although it's good for when we have health-conscious people over, we've actually had this one just for the two of us...

Chicken Salad

  1/2 lb chicken breast meat, cooked & shredded.

 1/2 cup white onion, thinly sliced
  3 Tbsp cider vinegar

  2 Tbsp sesame seeds, toasted

  1 head cabbage (1.5 lb)
 1/3 cup cilantro, chopped
  2 Tbsp roasted unsalted peanuts, crushed or finely chopped
  3 Tbsp sweet and sour fish sauce

Sweet and Sour Fish Sauce

 1/2 cup Asian fish sauce (nuoc mam or nam pla)
 3/4 cup sugar
  3 Tbsp lime juice
2 cloves garlic, finely chopped (or more)
 1/2 tsp Asian red chili paste
   1 cup water
Stir ingredients together until sugar is dissolved.

Ed Santiago