Ingredients
- For the Salad:
- 350g / 12 oz cooked chicken, cut into thin batons
- 6 heaped cups wombok (Napa cabbage), finely shredded
- 1/2 red onion, very finely sliced
- 1 red bell pepper (capsicum), thinly sliced
- 2 cucumbers, seeds removed and sliced into half-moons
- 1 large carrot, julienned
- 1 large chili, deseeded and julienned (optional)
- 1 cup packed fresh mint leaves, roughly torn
- 1 cup packed fresh coriander (cilantro) leaves
- For the Dressing:
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1/4 cup fish sauce (or light soy sauce)
- 1/4 cup canola oil (or vegetable, grapeseed, peanut)
- 1 tablespoon white sugar
- 1 garlic clove, very finely minced
- 2 teaspoons red chili, finely minced (optional)
- Finishing Touch:
- 1/2 cup roasted unsalted peanuts, finely chopped
Instructions
- In a jar, combine all dressing ingredients. Shake well and let sit for 10 minutes to blend flavors.
- In a large bowl, combine all salad ingredients. Pour over half of the dressing and toss well. Let sit for 5 minutes to soften slightly.
- Just before serving, toss again with most of the remaining dressing. Taste and add more if desired.
- Sprinkle generously with chopped peanuts and serve immediately.
Notes
- Poached or rotisserie chicken works well for this recipe.
- For a vegetarian version, replace chicken with tofu and fish sauce with soy sauce.
- Prepare dressing in advance—it keeps up to 1 week in the fridge.
- Best served fresh, but leftovers can be stored in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
