Cooked - Vietnamese Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Chicken Salad

3.0

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))

6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))

½ red onion (, very finely sliced (so it's floppy))

1 red capsicum / bell pepper (, finely sliced into thin batons)

2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))

1 large carrot (, peeled then julienned (I use a shredder))

1 large chilli (, deseeded then julienned, optional (Note 3))

1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))

1 cup (tightly packed) coriander/cilantro leaves ((Note 4))

2 tbsp lime juice

2 tbsp rice vinegar

¼ cup fish sauce ((sub light or all purpose soy sauce))

¼ cup canola oil ((or vegetable, grapeseed, peanut))

1 tbsp white sugar

1 large garlic clove (, very finely minced)

2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))

½ cup peanuts, roasted unsalted (, finely chopped (~⅓ cup once chopped, Note 5))

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)

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 122 weeks ago

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