About this recipe:This is a wonderful Vietnamese style dish. Although it's called a salad, you can serve it alongside freshly cooked rice. Chicken is tossed with cabbage, carrot and onion in a fresh and fragrant dressing.
1 tablespoon finely chopped green chillies
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Thai fish sauce
3 cloves garlic, finely chopped
1 tablespoon caster sugar
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast fillets, shredded
1/2 head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
1/3 onion, finely chopped
45g finely chopped dry roasted peanuts
15g chopped fresh coriander
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Method Prep:30min › Ready in:30min
Stir together the chopped green chillies, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
Place the chicken, cabbage, carrot, onion, peanuts and coriander in a salad bowl and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.
Yum, just had this for brunch and loved it. Clean, light and fresh. I'll reduce the fish sauce by .5 to 1 tablespoon next time though, as the flavour was a little too prominent. Yum....did I already say that? - 15 Jan 2011