Description
A refreshing and flavorful Vietnamese Chicken Salad that combines shredded chicken with fresh vegetables and a zesty dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned
- 1 cup red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes (optional)
Instructions
- In a large bowl, combine the shredded chicken, cabbage, carrots, red bell pepper, cilantro, green onions, and roasted peanuts. Toss well to mix all the ingredients evenly.
- In a separate small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
- Pour the dressing over the salad mixture and toss to coat all the ingredients thoroughly.
- Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional peanuts and cilantro if desired.
Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
- Add sliced cucumbers or radishes for extra crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg