Vietnamese Chicken Salad
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RecipeTin Eats · by Nagi★ 5.0 (88)

Vietnamese Chicken Salad

NUTRITION · PER SERVING15M COOK
CAL 31%·PRO 97%
CARBS 33G21% OF CAL
9G FIBER8G OTHER16G TOTAL SUGAR
FAT 35G51% OF CAL
5G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slaw-like salad with shredded chicken, cabbage, and fresh Vietnamese herbs dressed with a zingy fish sauce dressing. Bright, fresh, and satisfying.

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Nutrition & ingredients

Ingredients

serves 3
  • 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))
PREP
15M
SODIUM
2007MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.