Vietnamese Chicken Salad
Vietnamese chicken salad combines shredded cooked chicken, Napa cabbage, carrots, mint, and cilantro with a tangy lime and fish sauce dressing. Chopped peanuts finish this crisp, herb-filled salad, which makes four substantial portions.
Ingredients
Main ingredients
- 3 cups cooked shredded chicken chilled
- 6 cups Napa cabbage shredded
- 1 cup carrots shredded
- 1/2 red onion very thinly sliced
- 1 cup fresh mint leaves loosely measured, then chopped
- 1 cup fresh cilantro leaves loosely measured, then chopped
- 1/2 cup roasted unsalted peanuts chopped
Dressing ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey or sugar
- 1 clove garlic finely minced
- 1 red chile seeded and finely minced, optional
Instructions
Assemble
- Combine chilled shredded chicken, thinly sliced cabbage, carrots, and red onion in a large bowl. Chop the washed, dried mint and cilantro.
- Whisk lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and optional chile for about 1 minute until the sweetener dissolves.
- Add herbs and dressing to the chicken mixture just before serving. Toss gently until evenly coated.
- Divide into 4 portions and sprinkle with chopped peanuts. Serve cold.
Notes
- Keep the base, dressing, and peanuts separate in the refrigerator for up to 2 days.
- Count storage time from when the chicken was originally cooked.