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Super Fresh & Tangy Vietnamese Chicken Salad!

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School of Wok
School of Wok
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Recipe Information

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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
2 Tbsp sugar or palm sugar
2 Tbsp fish sauce
Juice from 1 fresh lime
1 Tbsp water
1 green chilli
1 red chilli
2 small garlic cloves, finely chopped
250mls vegetable oil
2 large shallots
1/2 green cabbage
2 carrots
1/2 small red onion
15g coriander
15g mint
½ a chicken
2-3 Tbsp unsalted roasted peanuts
1

Prepare the dressing by whisking together sugar, fish sauce, lime juice, water, chopped green and red chilies, and finely chopped garlic.

2

In a large mixing bowl, combine the shredded chicken, thinly sliced cabbage, julienned carrots, and sliced red onion.

3

Add chopped coriander and mint to the salad mixture.

4

In a separate pan, heat vegetable oil and sauté the shallots until golden.

5

Drizzle the dressing over the salad and toss to combine thoroughly.

6

Top with unsalted roasted peanuts before serving.

Allergens

peanutsfish

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