Description
A vibrant and refreshing Vietnamese Chicken Salad featuring shredded wombok cabbage, fresh herbs, crunchy vegetables, and tender chicken batons, all tossed in a tangy, slightly sweet dressing with a hint of chili heat. Perfect for a quick, light meal packed with bold flavors and textures.
Ingredients
Salad Ingredients
- 350g / 12oz cooked chicken, cut into thin batons (2 large cooked breasts)
- 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
- 1/2 red onion, very finely sliced
- 1 red capsicum / bell pepper, finely sliced into thin batons
- 2 cucumbers, seeds removed then finely sliced into half moons
- 1 large carrot, peeled then julienned
- 1 large chilli, deseeded then julienned (optional)
- 1 cup tightly packed mint leaves, large leaves roughly torn
- 1 cup tightly packed coriander/cilantro leaves
- 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped)
Dressing Ingredients
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1/4 cup fish sauce (or substitute with light or all purpose soy sauce)
- 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
- 1 tbsp white sugar
- 1 large garlic clove, very finely minced
- 2 tsp red chilli, deseeded then very finely minced (birds eye or Thai Red Chilli preferred)
Instructions
- Prepare the Dressing: Combine lime juice, rice vinegar, fish sauce, canola oil, white sugar, minced garlic, and minced red chili in a jar or small bowl. Shake or whisk well until sugar dissolves. Let the dressing sit for 10 minutes to allow the flavors to meld and deepen.
- Toss the Salad: In a very large bowl, add the shredded wombok cabbage, sliced red onion, red capsicum, cucumbers, julienned carrot, optional large chilli, mint leaves, coriander leaves, and cooked chicken batons. Pour half of the prepared dressing over the ingredients and toss everything together thoroughly to coat evenly. Set aside for 5 minutes to let the vegetables soften slightly and the flavors combine, giving it a slaw-like texture.
- Final Toss Before Serving: Just before serving, toss the salad again to redistribute the dressing. Add most of the remaining dressing to taste, ensuring the salad is well-seasoned but balanced. Adjust with more dressing if needed according to your preference.
- Garnish and Serve: Transfer the salad to serving plates or a large serving bowl and sprinkle generously with the finely chopped roasted peanuts for added crunch and nuttiness. Serve immediately for the best fresh texture.
Notes
- Use cooked chicken breasts that are cooled and sliced thinly to keep the salad light and easy to eat.
- Wombok cabbage (Napa cabbage) provides a mild, crisp base essential for the salad’s texture.
- The large chilli is optional but adds a pleasant heat when included. Adjust according to your heat preference.
- Fresh herbs like mint and coriander are crucial for the authentic flavor profile.
- Using roasted unsalted peanuts adds a crunchy contrast without overpowering the dressing.
- This salad is best enjoyed fresh and can be served on its own or with steamed rice or rice noodles for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
