Description
Vietnamese Chicken Salad is a light, crunchy dish with shredded chicken, fresh herbs, vegetables, and a tangy nuoc cham dressing.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 6 cups shredded Napa cabbage
- 1 cup shredded carrots
- 1/2 red onion thinly sliced
- 1 cup fresh mint leaves roughly chopped
- 1 cup fresh cilantro leaves roughly chopped
- 1/2 cup roasted unsalted peanuts chopped
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 clove garlic finely minced
- 1 red chili deseeded and finely minced optional
Instructions
- Combine shredded chicken cabbage carrots red onion mint and cilantro in a large bowl
- Whisk lime juice fish sauce rice vinegar honey garlic and chili in a small bowl
- Pour dressing over salad and toss well to coat evenly
- Transfer to serving dish and top with chopped peanuts
- Serve immediately
Notes
- Add dressing just before serving to keep salad crunchy
- Use fresh lime juice for best flavor
- Adjust fish sauce and lime juice to taste
- Store dressing separately if making ahead
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg