Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, crushed
For the Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 red chili, finely chopped (optional)
Instructions
- Begin by washing and preparing all the vegetables. Shred the cabbage and carrots, and thinly slice the cucumber. Chop the fresh mint and cilantro leaves, and combine them in a large mixing bowl.
- Ensure the chicken breast is cooked and cooled. Shred the chicken into bite-sized pieces and add it to the mixing bowl with the vegetables.
- In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chopped chili (if using) until the sugar is dissolved.
- Pour the dressing over the chicken and vegetables, then toss gently to coat all ingredients. Garnish with fresh mint, cilantro, and crushed peanuts before serving.
Notes
- For a vegetarian option, substitute the chicken with tofu or tempeh.
- Add bean sprouts or shredded green papaya for extra crunch and flavor.
- Adjust the amount of chili to control the spiciness of the dressing.
- If you don’t have rice vinegar, white wine vinegar can be used as a substitute.
- For a more substantial meal, serve the salad with rice noodles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg