Description
One of the most popular Vietnamese salads, this refreshing salad consists of hand-shredded chicken, cabbage, carrots, onions and Vietnamese coriander; mixed with a sweet and savory fish sauce dressing; and topped with crunchy roasted peanuts and fried shallots.
Ingredients
Units
Scale
Salad
- 2 chicken breasts (use free-range chickens for a more authentic texture)
- 2 cups shredded green cabbage
- 1 cup shredded red/purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup white or yellow onion (slice thin then soak in ice water to remove some of the pungent taste)
- 1/2 cup Vietnamese coriander leaves
- Chopped roasted peanuts
- Fried shallots
Dressing
- 4 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 2 garlic cloves (mince)
- 1 chili pepper (mince)
Instructions
- Cook the chicken and shred: In a medium pot, add enough water to cover the chicken breasts. Bring the pot to a boil then add chicken. Cook for 15 minutes on medium-high heat. Remove chicken and allow to cool. Shred by hand into long strips and set aside.
- Prepare the dressing: Mix together fish sauce, sugar, lime juice, garlic, and chili pepper. Add a little bit of the dressing to the shredded chicken. Toss to combine.
- Mix it all together: In a medium bowl, mix together chicken, green cabbage, red/purple cabbage, carrots, onions, and half of the coriander leaves. Add remaining dressing to the salad. Toss to combine.
- Garnish and serve: Top the salad with remaining coriander leaves for a nice pop of color, chopped roasted peanuts and fried shallots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish, appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese