Description
A refreshing and protein-packed Vietnamese salad with shredded chicken, crisp Napa cabbage, carrots, herbs, and a tangy nuoc cham dressing. Light, vibrant, and effortless to prepare.
Ingredients
1 ½ pounds cooked chicken breast, shredded
3 cups shredded Napa cabbage
1 cup julienned carrots
¼ cup chopped fresh cilantro or mint
2 cloves garlic, minced
1 cup cooked rice noodles (optional)
¼ cup chopped roasted peanuts or crushed sesame seeds
Dressing:
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp honey or sugar
2 Thai chilies, minced (optional)
1 tbsp sesame oil (optional)
Instructions
Combine cabbage, carrots, cilantro, and shredded chicken in a large bowl.
Whisk lime juice, fish sauce, rice vinegar, honey,蒜, and chilies in a small bowl until smooth.
Pour dressing over salad and toss to coat.
Sprinkle with roasted peanuts or sesame seeds. Serve immediately or refrigerate.
Notes
Use leftover grilled or poached chicken.
Add rice noodles for a heartier version.
Toast unsalted peanuts in a skillet without oil for a crispy texture.
Nutrition
- Serving Size: 1 serving (about 3 cups)
- Calories: 320
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg