Here’s a refreshing Vietnamese chicken salad, chock-full of vitamins!
Serves 4 people
- 300 g cooked chicken meat
- ½ round cabbage
- 2 large carrots
Peeled and finely sliced
- 1 cup mint leaves
- 1 cup coriander leaves
- ½ cup Thai basil leaves
- 100 ml lime juice
- 80 g caster sugar
Substitute with fine white sugar
- 100 ml fish sauce
- ½ tsp garlic
- 1 large red chilli
Step 1 – Make salad dressing and arrange salad ingredients
- In a bowl, mix lime juice, 80 g caster sugar, 100 ml fish sauce, ½ tsp minced garlic and red chili. Stir until sugar has dissolved. Season to taste as needed
You can substitute herbs and vegetables to any others of your liking.
- In a bowl, arrange cooked shredded chicken, cabbage, sliced carrots, mint leaves, coriander leaves and Thai basil leaves together with the dressing.
For some variety and colour, you can replace shredded chicken with grilled chicken pieces.