Vietnamese chicken and cabbage salad
Explore the harmonious blend of tender poached chicken, crisp cabbage, and vibrant herbs in this refreshing Vietnamese salad. A symphony of flavors awaits!
Ingredients:
- Vietnamese vinaigrette
- 2 chile peppers, seeded + minced
- 1 garlic clove, minced
- 2 tablespoons sugar (I like using brown, but white works too)
- 1 tablespoon unseasoned rice wine vinegar
- 3 tablespoons lime juice, freshly squeezed
- 3 tablespoons nuoc mam or nam pla (fish sauce)
- 3 tablespoons vegetable oil
- black pepper to taste
- 1 medium onion, thinly sliced
- 2 cups shredded, cooked chicken
- 4 cups red cabbage, shredded, soaked, rinsed and dried (see Step 2)
- 1 cup carrot, shredded
- 1/2 cup fresh mint, chopped or torn into pieces
- 1/2 cup fresh cilantro, chopped or torn into pieces
- 1/2 cup fresh basil, chopped or torn into pieces (OPTIONAL)
Instructions:
- Mix together chilies, garlic, sweetener, vinegar, citrus juice, fish sauce, and oil in a container. Add salt and pepper to your liking. Taste the mixture. Sometimes, adjustments are needed for a well-balanced flavor. Stir in thinly sliced onion and let sit for 30 minutes.
- Submerge and wash shredded cabbage a few times to eliminate bitterness. Test a piece of cabbage for taste. It might require more than two cycles of soaking and rinsing to get rid of the bitterness. Gently pat the cabbage dry (it doesn't need to be completely dry, but should not be dripping wet either.)
- In a big bowl, mix together shredded cooked chicken, gently dried cabbage, carrots, mint, and cilantro.
- Sprinkle the dressing and chopped onions onto the chicken and cabbage mix, then mix thoroughly.
- Enjoy your meal!
Summary:
- Calories: 1223 kcal
- Fat: 62 g
- Protein: 84 g
- Carbs: 89 g
- Potassium: 2716 mg
- Magnesium: 293 mg