Won bok is versatile and nutritious.

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Best buys in green

Toss best-buy won bok, broccoli and cucumbers into a refreshing salad with Asian accents. Island Fresh won bok, also called Napa cabbage, is 45 cents a pound at IGH (Independent Grocers of Hawaii) stores, 48 cents at Daiei and 69 cents at Star Markets.

Bag vitamin A-rich broccoli for 69 cents a pound at Star, and Japan cucumbers for 98 cents at Daiei.

Thai Grilled Chicken
on Won Bok Salad

(From "The American Medical Association
Family Health Cookbook" by Melanie Barnard and
Brooke Dojney, Pocket Books, 1997, $30)

4 cups shredded won bok
1/2 pound broccoli florets
6 thick scallions, cut in 2-inch pieces
1 pound skinless, boneless chicken breasts, cut in 1-1/2 inch chunks
1-1/2 tablespoons peanut oil
Salt to taste

Garnishes:
1 small cucumber, thinly sliced
1/4 cup thinly sliced radishes
2 tablespoons chopped peanuts

Marinade:
3 tablespoons defatted, lower-sodium chicken broth
3 tablespoons fresh lemon juice
1 tablespoon fish sauce (nam pla)
1 tablespoon minced fresh lemongrass or 1 teaspoon grated lemon peel
2 teaspoons Thai hot chile sauce
2 teaspoons honey
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1/2 tablespoon peanut oil

Whisk marinade ingredients. Use half to marinate chicken. Whisk remainder with 1-1/2 tablespoons oil; salt lightly. Refrigerate.

Skewer broccoli, scallions and chicken. Baste with marinade. Grill until chicken is browned, 6 minutes.

Toss cabbage with reserved marinade. Arrange skewers on top. Garnish. Makes 4 servings.

Approximate nutritional analysis per serving: 242 calories, 8 grams total fat, 1 gram saturated fat, 66 milligrams cholesterol, 254 milligrams sodium.

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Catherine Kekoa Enomoto, Star-Bulletin