Name: Vietnamese Style Chicken Salad Recipe
Total time: 90 min
Yield: 3
Cuisine: Vietnamese

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

Manganese

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Vitamins & Minerals

This vietnamese chicken salad is made with cabbage, chicken, cilantro, and a sweet and sour dressing. authentic and delicious. 

How to make Vietnamese Style Chicken Salad Recipe

Editors-of-food-wine-magazine

Crawler

Vietnamese

<p>This vietnamese chicken salad is made with cabbage, chicken, cilantro, and a sweet and sour dressing. authentic and delicious. </p>

Non Vegetarian

Distilled white vinegar

Cold water

Palm sugar or packed light brown sugar

Kosher salt

Freshly ground black pepper

Red cabbage,  shredded

Large carrot shredded

Fresno chile halved,  seeded and thinly sliced

Green cabbage shredded

Asian fish sauce

Olive oil

Shredded cooked chicken

Cilantro leaves

Coarsely chopped roasted peanuts

Whisk the vinegar, water, sugar, and 1 tablespoon salt together in a medium bowl. Pour half the mixture into a second medium bowl. Add the red cabbage to one bowl along with half the carrot and chile. Add the green cabbage to the other bowl along with the remaining carrot and chile. (alternatively, if you only want to buy a single head of cabbage, just substitute more green cabbage for the red and mix everything in a single bowl.) refrigerate the cabbages until pickled, about 1 hour.

step 1

Drain the cabbages, reserving 1/4 cup pickling mixture from the green cabbage.

step 2

In a small bowl, whisk the reserved pickling mixture with the fish sauce and olive oil and season with salt and pepper.

step 3

If youre preparing the salad in a single large serving bowl, layer the green and red cabbage mixtures at the bottom of the bowl. Drizzle half the dressing over the cabbage. Top with the chicken, cilantro, and peanuts, and drizzle the remaining dressing on top. Toss gently to combine and serve immediately. (the salad can be refrigerated overnight. Do not toss with the dressing until just before serving.) if youre preparing the salad in mason jars, divide the remaining dressing among four 1-pint (473-ml) jars, then layer in the red and green cabbages, followed by the chicken. Top with the cilantro and peanuts and seal the jars with lids. Just before serving, shake each jar to evenly distribute the dressing and serve. (the salad can be refrigerated overnight. Do not toss with the dressing until just before serving.).

step 4

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