Vietnamese Chicken Salad
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.
Ingredients
- 350 g /12oz cooked chicken)
- 6 heaped cups wombok cabbage, finely shredded
- 1/2 red onion)
- 1 red capsicum / bell pepper
- 2 cucumbers)
- 1 l arge carrot)
- 1 l arge chilli)
- 1 cup mint leaves)
- 1 cup coriander/cilantro leaves
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce
- 1/4 cup canola oil
- 1 tbsp white sugar
- 1 l arge garlic clove
- 2 tsp red chilli)
- 1/2 cup peanuts, roasted unsalted)
Instructions
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Nutrition Information
440 kcal
Calories
28 g
Protein
21 g
Carbs
29 g
Fat
6 g
Fiber
1230 mg
Sodium
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