Vietnamese Chicken Salad
This Chicken and Cabbage Salad with Fresh Mint has flavors from one of my favorite cuisines - Vietnamese.
Servings 4
Calories 192kcal
Equipment
Ingredients
- 3 cups chicken cooked, shredded
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ¾ cup red onions very thinly sliced
- ½ cup mint cilantro, or basil (I used mint)
- 4 cups cabbage finely shredded
- ¾ cup carrots finely shredded
- 3 tablespoons peanuts roasted and salted, chopped
Instructions
- Combine the lime juice, fish sauce, vinegar, sugar and pepper in a large bowl. Stir to dissolve the sugar. Add the thinly sliced onions and push them down so that they are covered by the dressing. Let soak for 25-30 minutes (you may also just pile the rest of the ingredients on the top and store in the refrigerator and toss when ready to serve).
- Add the cabbage, carrots, mint, and chicken to the bowl and toss to coat everything. Serve on plates and top with the peanuts.
- Serve at room temperature or chilled.
Notes
Lime Juice - use fresh squeezed.
If you like a little heat, use a sliced chili pepper in the dressing.
Cabbage - use green, purple or napa.
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 769mg | Potassium: 443mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4375IU | Vitamin C: 35.1mg | Calcium: 73mg | Iron: 1.5mg