Korean Chicken Salad - cooking recipe

Ingredients

2 lb. broiling chicken
1 c. vinegar
1/2 tsp. salt
2 large celery stalks
1 medium onion
1 medium head raw cabbage
1 Tbsp. sugar
lemon juice
chopped peanuts
2 Tbsp. vinegar
1/2 tsp. sugar
1 tsp. salt

Preparation

Boil chicken until tender and debone.
(Save broth for chicken soup).
Shred cabbage as for cole slaw.
In bowl mix vinegar, sugar, salt and lemon juice.
Add this to cabbage and mix well. Let stand one hour.
Slice onion into very thin pieces.
In small bowl mix together vinegar, sugar, salt and lemon juice; mix with onion.
Let stand one hour.
Drain cabbage and onion and remove all moisture with paper towels.
Slice celery diagonally into slivers. In salad bowl, mix together cabbage, onion, celery and chicken pieces; season to taste with salt and pepper.
Sprinkle chopped nuts on top and serve.
Yields 4 to 6 servings.