Description
A bright and crunchy salad that balances tangy lime, savory fish sauce, and fresh herbs for a refreshing meal. Perfect for any time of year, it’s quick and loaded with texture.
Ingredients
- 3 cups cooked shredded chicken (from rotisserie chicken or poached chicken breasts)
- 6 cups shredded Napa cabbage or wombok
- 1 cup shredded carrots
- 1/2 red onion, very thinly sliced
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped
- 1/2 cup roasted unsalted peanuts, chopped
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic, finely minced
- 1 red chili, deseeded and finely minced (optional)
Instructions
- Combine the shredded chicken, cabbage, carrots, red onion, mint, and cilantro in a large bowl. Toss well to mix.
- Whisk together the lime juice, fish sauce, rice vinegar, honey or sugar, garlic, and chili (if using) in a small bowl until the sugar dissolves. Adjust as needed.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Transfer to a serving platter or individual bowls and top with chopped peanuts. Serve immediately and enjoy!
Notes
For a vegetarian version, swap chicken for shredded smoked tofu or tempeh and replace fish sauce with a mixture of soy sauce and lime.
- Prep Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese