Vietnamese Chicken and Mint Salad
From Adam's Big Pot [1] by Adam Liaw
Notes
Vietnamese cuisine really does have it sorted out. You can create vibrant, layered flavors in minutes, and from a minimal number of ingredients. Even if you’ve never made Vietnamese food before, give this salad a try. It’s light, fresh, and flavorful, and it’ll become a regular dinner in your household, just as it has in mine.
Tip: To shred the cabbage and onion, I use a mandoline slicer — it’s done in seconds, but you really have to watch your fingers!
Ingredients
- Dressing:
100 milliliters lemon juice
1 tablespoon caster sugar
2 tablespoon fish sauce
1 bird’s-eye chili, seeds removed and finely sliced
1 clove garlic, minced
- Salad:
1/2 head cabbage, finely shredded
1/2 red onion, peeled and very finely sliced
2 cups loosely packed mint, roughly torn
1 carrot, peeled and cut into very thin matchsticks
2 cups shredded chicken
1/4 cup fried shallots
1/4 cup crushed roasted peanuts
Directions
- Make the dressing: Mix the ingredients together and allow to stand for a few minutes.
- Make the salad: In a large bowl, combine all the ingredients for the salad except the shallots and peanuts and toss to combine.
- Pour over the dressing and toss again to coat.
- Transfer to a serving plate or bowl and scatter with the shallots and peanuts.
Information
- Category
- Salads, Main Dishes
- Cuisine
- Other Asian
- Yield
- Serves 4
- Total Time
- 19 minutes, 59 seconds