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Ms Saigon: Vietnamese Chicken Salad

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Vietnamese Chicken Salad

Cultural Context

Originating from Vietnam, this vibrant salad is a staple in many households, especially during warm weather. It reflects the balance of flavors and textures that Vietnamese cuisine is known for, combining crunchy vegetables with tender chicken and a zesty dressing. Today, it has gained popularity worldwide, often featured in Vietnamese restaurants and enjoyed as a refreshing meal option.

VNVNmain
4 servings
Servings4
350g cooked chicken, cut into thin batons (2 large cooked breasts)
6 heaped cups wombok cabbage (Napa cabbage), finely shredded
1/2 red onion, very finely sliced
1 red capsicum / bell pepper, finely sliced into thin batons
2 cucumbers, remove seeds then finely sliced into half moons
1 large carrot, peeled then julienned
1 large chilli, deseeded then julienned, optional
1 cup (tightly packed) mint leaves, roughly torn by hand
1 cup (tightly packed) coriander/cilantro leaves
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
1/2 cup peanuts, roasted unsalted, finely chopped
1

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

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').

3

Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.

4

Serve sprinkled with lots of peanuts!

Allergens

peanutsfish

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