Vietnamese Cabbage and Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year. Ingredients:
8 ounces chicken breasts, cooked and shredded |
6 ounces green cabbage, shredded |
6 ounces purple cabbage, shredded |
1/2 cup shredded carrot |
1/4 cup chopped scallion |
1/4 cup roasted peanuts, coarsely chopped |
2 tablespoons chopped fresh mint leaves |
4 tablespoons chopped fresh cilantro, half reserved for garnish |
1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile |
2 garlic cloves, minced |
1 teaspoon grated fresh ginger |
1 tablespoon sugar |
1 tablespoon rice vinegar |
3 tablespoons fresh lime juice |
2 tablespoons oyster sauce, can use fish sauce |
3 tablespoons olive oil |
1/2 teaspoon fresh ground pepper |
Directions:
1. To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
2. To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
3. Pour the dressing over the salad and toss well to combine.
4. Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
5. Can also garnish with more peanuts, if desired.
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