Vietnamese Chicken Salad

By • August 31, 2016 0 Comments

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Author Notes: Refreshing and vibriant Vietnamese chicken salad with red cabbages, fish sauce, cucumber and spicy ginger fish sauce
Amy

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Makes 2 large salads

  • 2 pieces chicken boneless thigh
  • 1 cucumber (cut into strips)
  • 1/2 onion (thinly sliced)
  • 2 cups cabbage (thinly shredded)
  • 2 cups red cabbage (thinly shredded)
  • 1/2 cup chopped peanuts
  • 2 cups water (for boiling chicken)

Ginger Dressing

  • 1/2 cup lime juice
  • 1/4 cup fish sauce
  • 1/4 cup coconut soda or water
  • 1/4 cup plus 2 tablespoon sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon chili paste (optional)
  1. Place 2 cups of water in a small saucepan and boil the chicken until soften, around 15 minutes. Transfer the chicken to a bowl filled of ice water. Then shredded the chicken
  2. Combine all the dressing ingredients in a bowl and whisk until dissolved.
  3. Place all salad ingredients in a large bowl, except peanuts
  4. Toss the dressing with the salad and garnish with peanuts. Serve immediately

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