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Ready In:
20 minutes
Serves: 6
A variation on cole slaw, this Vietnamese salad is popular as an appetizer or a complement to rice soup. It holds up well in the refrigerator, so make plenty to last a few days.
What you'll need
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Small bowl
Large bowl
Tongs or 2 large spoons
Large platter
Ingredients
Serves 6
Dressing
2 tablespoons Fish Sauce
2 tablespoons Lime Juice or 2 tablespoons Lemon Juice
1 clove Garlic minced
1 Chili Pepper minced, optional or 1 teaspoon Chili Sauce optional
Salad
2 cups Chicken cooked and shredded
1 head Cabbage small, cored, and sliced thinly
1 Carrot shredded
1 Red Onion small, sliced thinly
1/2 cup Mint chopped
1/2 cup Cilantro chopped
1/4 cup Peanuts roasted, chopped
Directions
1.In a small bowl, stir together all the ingredients for the dressing.
2.Drizzle a small amount of the dressing over the chicken and stir to coat well.
3.In a large bowl, combine the chicken with all the cut vegetables and most of the mint, cilantro, and peanuts. Add the remaining dressing. Toss gently.
4.Transfer the salad to a large platter and garnish with the rest of the herb and nuts.
Chef's Tips
- If you do not have fish sauce, use 1.5 tablespoons soy sauce and 1 tablespoon water.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 107 | ||
| % Daily Value* | ||
| Total Fat 4.3 g | 6% | |
| Saturated Fat <1 g | 4% | |
| Sodium 537 mg | 23% | |
| Total Carbohydrate 6.3 g | 2% | |
| Dietary Fiber 1.6 g | 6% | |
| Protein 11.9 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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