Crunchy Vietnamese Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice! Ingredients:
2 tablespoons sugar |
2 tablespoons asian fish sauce |
1 teaspoon asian fish sauce |
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving |
1 1/2 tablespoons distilled white vinegar |
1 tablespoon water |
1 serrano chili, minced (with or without seeds, your choice on heat level) |
1 small garlic clove, minced |
1 cup vegetable oil, for frying |
2 large shallots, thinly sliced |
kosher salt, to taste |
4 cups finely shredded green cabbage (from 1/2 small head) |
2 carrots, finely shredded |
1/2 small red onion, thinly sliced |
1/4 cup coarsely chopped cilantro |
1/4 cup coarsely chopped mint |
3 cups shredded rotisserie chicken (from about 1/2 chicken) |
2 tablespoons extra-virgin olive oil |
3 tablespoons coarsely chopped unsalted dry roasted peanuts |
Directions:
1. Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
2. In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
3. In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
4. Add the olive oil and dressing (the sugar, fish sauce, etc - combination) and toss.
5. Sprinkle with the peanuts and shallots. Serve with the lime wedges.
6. Enjoy!
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