Main
Recipes
Vietnamese Crispy Carrot and Cabbage Salad with Sliced Chicken and Chile-Lime Marinade (Emeril Lagasse) Recipe

Vietnamese Crispy Carrot and Cabbage Salad with Sliced Chicken and Chile-Lime Marinade (Emeril Lagasse) Recipe

Posted by

Rate It!

Vietnamese Crispy Carrot and Cabbage Salad with Sliced Chicken and Chile-Lime Marinade (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 lb boneless skinless chicken breasts
7 tbsp fresh lime juice
5 tbsp fish sauce
6 tbsp rice vinegar
3/4 cup cilantro leaves, shredded (stems reserved separately), about 1/2 bunch cilantro
3 tbsp sugar
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
1/4 tsp crushed red pepper
1 tsp grated wasabi , optional
1/2 red onion, very thinly sliced
4 cups very thinly sliced cabbage
3 cups julienned carrots
1/2 cup fresh mint leaves, shredded
1/4 cup fresh thai basil leaves, shredded
2 scallions , thinly sliced on the diagonal
1/4 cup finely chopped roasted salted peanuts
crispy shallots , recipe follows
peanut oil, for frying
2 large shallots, thinly sliced
salt

Directions:

Place the chicken breasts in a medium saucepan and add enough water just to cover. Add 1 tablespoon of the lime juice, 1 tablespoon of the fish sauce, 1 tablespoon of the rice vinegar, and the reserved cilantro stems and bring just to a boil. Reduce the heat to a simmer and cook, partially covered, for 10 minutes. Remove the pan from the heat and allow the chicken to sit in the poaching liquid for 45 minutes. Remove the chicken from the liquid and allow it to cool completely. Transfer the chicken to an airtight container and refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
In a non-reactive bowl combine the remaining lime juice, fish sauce, rice vinegar, the sugar, chiles, garlic, red pepper, and wasabi, if using, and stir until the sugar is dissolved.
In a large bowl combine the cilantro leaves, onion, cabbage, carrots, mint leaves, and Thai basil leaves and toss to combine. Add 1/3 of the lime-chile mixture and toss. Let stand for 10 minutes, refrigerated, before serving.
Divide the salad evenly among 4 plates. Thinly slice the chicken breasts against the grain and divide evenly among the top of the salads. Garnish with the scallions, peanuts and crispy shallots and serve immediately, with the remaining lime-chile sauce on the side for dressing salads, to taste.
Crispy Shallots:
Preheat the peanut oil to 360 degrees F. Add the sliced shallots, in batches, and fry until golden brown and crispy, 1 to 1 1/2 minutes. Remove the shallots using a slotted spoon or skimmer and transfer to paper towels to drain. Season with salt to taste.
Yield: 1/3 to 1/2 cup

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	392.81 Kcal (1645 kJ)
Calories from fat	88.35 Kcal
		% Daily Value*
Total Fat	9.82g	15%
Cholesterol	116.46mg	39%
Sodium	2383.82mg	99%
Potassium	1325.21mg	28%
Total Carbs	36.35g	12%
Sugars	17.91g	72%
Dietary Fiber	9.47g	38%
Protein	42.72g	85%
Vitamin C	60.3mg	101%
Vitamin A	1.5mg	49%
Iron	178.9mg	994%
Calcium	163mg	16%

Amount Per 100 g
Calories	79.96 Kcal (335 kJ)
Calories from fat	17.98 Kcal
		% Daily Value*
Total Fat	2g	15%
Cholesterol	23.71mg	39%
Sodium	485.25mg	99%
Potassium	269.76mg	28%
Total Carbs	7.4g	12%
Sugars	3.65g	72%
Dietary Fiber	1.93g	38%
Protein	8.7g	85%
Vitamin C	12.3mg	101%
Vitamin A	0.3mg	49%
Iron	36.4mg	994%
Calcium	33.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vietnamese Chicken Salad

Boneless skinless chicken breasts, Fresh lime juice and 10 more..
Fresh Spring Rolls With Dipping Sauce

Fresh lime juice, Fish sauce, Water and 12 more..
Fresh Spring Rolls with Dipping Sauce

Fresh lime juice, Fish sauce, Water and 13 more..
Brined Pork Chops with Soft Parmigiano Polenta (Anne Burrell)

Salt , or to taste, Sugar, Fennel seed, Coriander seed and 17 more..
Asian Chicken & Cabbage Salad

Low sodium chicken broth and 16 more..
Grilled Asian Flank Steak with Mango Salad

Chopped fresh cilantro, Sugar, divided and 16 more..
Sizzling Saigon Crepes—banh Xeo

Fish sauce, Warm water, Limes , juice of, Sugar and 16 more..
Asian Turkey Salad

Rice vinegar, Vegetable broth, Low-sodium soy sauce and 15 more..
Pad Thai

Fish sauce, Rice vinegar (unseasoned), Tomato paste, Sugar and 13 more..
Vietnamese Sauces

Lime juice, Fish sauce, Water, Rice wine vinegar, Sugar and 23 more..