Description
A refreshing and crunchy Vietnamese chicken salad that combines vibrant vegetables, herbs, and a flavorful dressing.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1 small red chili, thinly sliced
- 2 chicken breasts, cooked and shredded
- 2 tablespoons vegetable oil
- 1 teaspoon soy sauce
Instructions
- Heat a pan over medium heat and add the vegetable oil.
- Once the oil is hot, add the garlic and sauté for about 1 minute until fragrant.
- Add the shredded chicken to the pan and stir in the soy sauce.
- Cook the chicken for about 3-4 minutes, allowing it to absorb the soy sauce flavor.
- Remove the chicken from the pan and set it aside to cool.
- In a large mixing bowl, combine the shredded cabbage and shredded carrots.
- Toss the cabbage and carrots together to evenly distribute the ingredients.
- Add the fresh cilantro and fresh mint leaves to the bowl with the cabbage and carrots.
- Sprinkle the chopped roasted peanuts and sesame seeds over the vegetables.
- In a small bowl, whisk together the rice vinegar, fish sauce, lime juice, and sugar until the sugar dissolves completely.
- Thinly slice the red chili and add it to the bowl with the dressing.
- Pour the dressing mixture over the salad ingredients in the large mixing bowl.
- Toss everything together gently to coat the vegetables, herbs, and peanuts with the dressing.
- Add the cooked and shredded chicken to the bowl and toss again to combine all ingredients.
- Taste the salad and adjust the seasoning with extra fish sauce or lime juice if desired.
- Serve immediately for the best crunch, or refrigerate briefly to let the flavors meld before serving.
Notes
- For a vegetarian version, omit the chicken and add tofu.
- Adjust the level of chili based on your spice preference.
- This salad is best served fresh but can be refrigerated for a short time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and sautéing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg