Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

177milkstreet.com

Chardonais

⅓ CUP LIME JUICE, PLUS LIME WEDGES, TO SERVE

3½ TABLESPOONS FISH SAUCE

1½ TEASPOONS WHITE SUGAR

2 MEDIUM GARLIC CLOVES, FINELY GRATED

1 SMALL RED ONION, QUARTERED LENGTHWISE AND THINLY SLICED

3 CUPS SHREDDED COOKED CHICKEN

½ MEDIUM HEAD GREEN OR RED CABBAGE (14 OUNCES), CORED AND SHREDDED (ABOUT 4 CUPS)

4 MEDIUM CARROTS, PEELED AND SHREDDED ON THE LARGE HOLES OF A BOX GRATER (ABOUT 2 CUPS)

3 MEDIUM JALAPEÑO CHILIES, STEMMED, HALVED LENGTHWISE AND THINLY SLICED

1 CUP LIGHTLY PACKED FRESH BASIL, TORN

1 CUP LIGHTLY PACKED FRESH CILANTRO LEAVES AND TENDER STEMS, ROUGHLY CHOPPED

1½ CUPS ROASTED, SALTED PEANUTS, ROUGHLY CHOPPED

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer