Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Ingredients: 350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1); 6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2); 1/2 red onion (, very finely sliced (so it's floppy); 1 red capsicum / bell pepper (, finely sliced into thin batons); 2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber); 1 large carrot (, peeled then julienned (I use a shredder); 1 large chilli (, deseeded then julienned, optional (Note 3); 1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4); 1 cup (tightly packed) coriander/cilantro leaves (Note 4); 2 tbsp lime juice; 2 tbsp rice vinegar; 1/4 cup fish sauce (sub light or all purpose soy sauce); 1/4 cup canola oil (or vegetable, grapeseed, peanut); 1 tbsp white sugar; 1 large garlic clove (, very finely minced); 2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3); 1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5)

As seen on

RecipeTin Eats

Total Time

15 minutes

Prep Time

15 minutes

Rating

(70)

Ingredients

3 servings

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1)
6 heaped cups wombok cabbage (Napa cabbage), finely shredded (Note 2)
1/2 red onion (, very finely sliced (so it's floppy)
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber)
1 large carrot (, peeled then julienned (I use a shredder)
1 large chilli (, deseeded then julienned, optional (Note 3)
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4)
1 cup (tightly packed) coriander/cilantro leaves (Note 4)
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce (sub light or all purpose soy sauce)
1/4 cup canola oil (or vegetable, grapeseed, peanut)
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3)
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5)

Beginner Dinner Gluten-Free Healthy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.

Step 2

Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").