This recipe has Sodium as 150% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 24.5% of RDA
• Carbs: 7.7% of RDA
• Fat (total lipid): 29.5% of RDA
• Fiber: 20.5% of RDA
• Fructose: 0.2% of RDA
• Protein: 52.1% of RDA
• Sodium: 150% of RDA
• Sugar: 28.0% of RDA
• Vitamin A (IU): 125% of RDA
• Vitamin B6: 131% of RDA
• Vitamin C: 178% of RDA
• Iron: 0.9% of RDA
• Magnesium: 50.0% of RDA
• Manganese: 14.5% of RDA
• Niacin: 138% of RDA
• Potassium: 41.3% of RDA
• Zinc: 16.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
chicken breast|ginger (ground)|garlic (fresh)|vegetable oil|granulated sugar|fish sauce|water|red chili pepper (fresh/medium)|lime juice|rice vinegar|savoy cabbage|basil (fresh)|carrot|roasted peanut|shallot|pickled red onion
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MAKING THE CHICKEN/MARINADE
In a large bowl, combine all chicken marinade ingredients. 1 tablespoon crushed or grated fresh ginger, 2 cloves garlic, crushed or finely minced, 2 tablespoons vegetable or grape seed oil, 2 tablespoons fish sauce, 1 teaspoon sugar.
If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness. Remove the plastic wrap and add the chicken to the marinade. Let marinade for about 20 minutes.
Heat a grill or heavy bottomed skillet over medium-high heat. Cook the chicken until it is browned and cooked through, usually 3-4 minutes per side. Let cool, and then shred or chop the chicken.
MAKING FISH SAUCE DRESSING
In medium bowl or large jar, combine all ingredients well. 1/4 cup fish sauce, 1 teaspoon grated fresh ginger, 3/4 cup water, 3 cloves garlic, finely minced or crushed, 1-2 red chilies, minced, 1 teaspoon sugar, 1 tablespoon fresh lime juice or more to taste, 2 teaspoons rice vinegar. Allow sugar to completely dissolve before using.
MAKING THE SALAD
In large bowl, combine cabbage, herbs and shredded carrots. Add the chicken to the bowl and toss to combine.
Add fish sauce dressing to taste just before serving. Top with peanuts and other optional fried shallots, garlic, and/or pickled onions if using and serve.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can keep fish sauce dressing chilled in fridge for up to 1 month.
This recipe has the following nutrient totals:
Protein 58.6 g
Carbohydrates 21.2 g
Iron 0.17 mg
Fiber 5.73 g
Calcium 8.47 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.