Photo: Vietnamese Chicken and Mint Salad Recipe
Ingredients
- 1 Thai chile, seeded and minced
- 1 large garlic clove, peeled, minced
- 1 tablespoon sugar
- 1 1/2 teaspoons rice vinegar
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
- 1 1/2 tablespoons vegetable oil
- 1/2 medium onion, finely sliced
- Freshly grated black pepper
- 7 to 8 ounces white cabbage, shredded
- 1 medium carrot, shredded, julienned, or grated
- 7 ounces cooked chicken breast, shredded, or cut into fine strips
- 1 bunch mint, plus extra for garnish, leaves roughly chopped
- Salt
Directions
In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
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By sabian711
Los Angeles, CA
on March 01, 2011
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Really delicious! I didn't add the fish sauce though. Super easy and healthy
By Chef #1245429
Palo Alt, CA
on March 30, 2010
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i added cilantro but otherwise made this exactly as written. great main dish for a light night - will definitely make again!
By KBrad21
New York, NY
on June 28, 2009
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This salad is simple to make and delicious to eat. Didn't change a thing! Will definitely keep the recipe on hand and make it again.
Read all 15 reviews