Vietnamese Chicken Salad

recipetineats.com

Helen

subheading: SALAD:

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)

½ 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)

subheading: DRESSING:

2 tbsp lime juice

2 tbsp rice vinegar

¼ cup fish sauce (sub light or all purpose soy sauce)

¼ 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)

subheading: FINISHING:

½ cup peanuts, roasted unsalted , finely chopped (~⅓ cup once chopped, Note 5)

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