Author Notes
Refreshing and vibriant Vietnamese chicken salad with red cabbages, fish sauce, cucumber and spicy ginger fish sauce
—Amy
Ingredients
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2 pieces
chicken boneless thigh
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1
cucumber (cut into strips)
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1/2
onion (thinly sliced)
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2 cups
cabbage (thinly shredded)
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2 cups
red cabbage (thinly shredded)
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1/2 cup
chopped peanuts
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2 cups
water (for boiling chicken)
- Ginger Dressing
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1/2 cup
lime juice
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1/4 cup
fish sauce
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1/4 cup
coconut soda or water
-
1/4 cup
plus 2 tablespoon sugar
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2 tablespoons
minced garlic
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1 tablespoon
minced ginger
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1 tablespoon
vegetable oil
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1/2 tablespoon
chili paste (optional)
Directions
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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
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Combine all the dressing ingredients in a bowl and whisk until dissolved.
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Place all salad ingredients in a large bowl, except peanuts
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Toss the dressing with the salad and garnish with peanuts. Serve immediately
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