Vietnamese Chicken Cabbage Salad

Name: Vietnamese Chicken Cabbage Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 350 g cooked chicken; 6 cup napa cabbage, finely shredded; 1/2 red onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 cucumbers; 1 carrot, julienned; 1 cup mint leaves; 1 cup cilantro leaves; 1 red chili, thinly sliced; 1 clove garlic; 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce; 1/4 cup canola oil; 1 tbsp white sugar; 2 tsp red chili, finely chopped; 1/2 cup roasted unsalted peanuts

Servings3 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

cooked chicken
350 g
napa cabbage, finely shredded
6 cup
red onion, thinly sliced
0.5
red bell pepper, thinly sliced
1
cucumbers
2
carrot, julienned
1
mint leaves
1 cup
cilantro leaves
1 cup
red chili, thinly sliced
1
garlic
1 clove
lime juice
2 tbsp
rice vinegar
2 tbsp
fish sauce
0.3 cup
canola oil
0.3 cup
white sugar
1 tbsp
red chili, finely chopped
2 tsp
roasted unsalted peanuts
0.5 cup

Step-by-Step Instructions

Make the dressing: In a jar or small bowl, combine the lime juice, rice vinegar, fish sauce, canola oil, sugar, minced garlic, and chopped red chili. Shake or whisk until the sugar dissolves, then let the dressing sit for 10 minutes so the flavors can blend.

Assemble the salad: In a large mixing bowl, combine the cooked chicken, shredded napa cabbage, red onion, red bell pepper, cucumbers, carrot, sliced chili, mint, and cilantro.

Dress and rest: Pour about half of the dressing over the salad and toss well to coat everything evenly. Let the salad stand for 5 minutes so the cabbage softens slightly and absorbs the dressing.

Finish and serve: Toss the salad again just before serving, then add most of the remaining dressing. Taste and add more dressing if needed, then top generously with roasted peanuts and serve right away.