Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 small green cabbage, thinly sliced
- 2 carrots, julienned
- 1 red onion, thinly sliced
- 1 cup fresh cilantro, chopped
- 1 cup fresh mint, chopped
- 1/2 cup roasted peanuts, crushed
- 2 limes, juiced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, finely chopped (optional)
Instructions
- In a large bowl, combine the thinly sliced cabbage, julienned carrots, and red onion.
- Shred the cooked chicken and whisk together lime juice, fish sauce, sugar, minced garlic, and chopped chili in a small bowl to create the dressing.
- Add the shredded chicken, cilantro, and mint to the vegetables. Pour the dressing over the mixture and toss gently.
- Transfer the salad to a serving dish, garnish with crushed peanuts, and serve immediately with lime wedges.
Notes
- Use high-quality fish sauce for the best flavor.
- Adjust the amount of chili according to your spice preference.
- Roast the peanuts for a richer taste.
- Dress the salad just before serving to prevent sogginess.
- For a vegetarian option, substitute chicken with tofu or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Vietnamese
- Diet: Low-carb, Gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg