Vietnamese Chicken Salad
Ingredients
- For the dressing
3 tbsp fish sauce
2 tbsp lime juice
3 tbsp water
4 tbsp rice vinegar (or distilled white vinegar)
2 tbsp sugar
3 garlic cloves, minced
2 spicy peppers of choice, minced
- For the salad
1/3 head green cabbage, shredded
1/3 head red cabbage, shredded
2 carrots, coarsely shredded
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup cilantro, chopped
1/2 cup mint, chopped
5 cups shredded chicken (I used about 3/4 rotisserie chicken)
1/2-1 cup chopped roasted peanuts
3 tbsp black sesame seeds
Directions
- For the dressing
- Whisk all ingredients together. If making salad for individual portions to be eaten later, store separately from the salad.
- For the salad
- In a very large bowl, combine all ingredients. If preparing for individual portions to be eaten later, divide into four or five containers. If serving all at once, toss with dressing and serve.