Vietnamese Chicken Salad
Vietnamese Chicken Salad
Get this quick and easy recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Yield 4 servings
  • 300 grams cooked Chicken meat, shredded
  • ½ head round Cabbage, finely sliced
  • 2-3 large Carrots, peeled and julienned
  • 1 cup Mint leaves
  • 1 cup Coriander leaves
  • ½ cup Thai basil leaves
  • Dressing:
  • 100 millilitres fresh Lime juice
  • 80 millilitres caster Sugar
  • 100 millilitres Fish sauce
  • ½ teaspoon finely chopped Garlic (optional)
  • Chopped Chillies (to taste)
  1. Make the dressing by stirring all the ingredients together until the sugar has dissolved. Taste and adjust the flavourings as needed
  2. Toss the chicken, cabbage and carrots together with the dressing and most of the herbs. Garnish with a few remaining herb leaves and serve!

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