The flavors of Southeast Asia are virtually perfect combinations of all of the five aspects of taste, and this salad is no exception. Salty, umami-rich fish sauce blends so well with bright, sour lime juice and sweet coconut sugar to make an extraordinarily well-balanced dressing for the freshness of a cabbage based salad. And the rainbow of vegetables and fresh mint is such a beautiful contrast to the tender, meaty texture of sous vide chicken breast. Once your vegetables are chopped, it comes together so quickly, this is going to become a regular on your rotation!
Vietnamese Shredded Chicken Salad with Fresh Mint
Prep time
Total time
This easy-to-make exotic chicken salad is the perfect blend of flavor and texture. The 3-ingredient dressing is easy to modify to accommodate pretty much any dietary restriction, and you will feel refreshed and energized after eating this healthy dish!
Author: Nicole Poirier
Recipe type: Salad
Cuisine: Vietnamese, Californian
Serves: 2 servings
Ingredients
- 1 cooked chicken breast, cut into thin strips
- 1½ cups shredded Napa cabbage
- 1½ cups shredded red cabbage
- ¼ c julienned carrot (about half of a medium carrot)
- ¼ c halved grape or cherry tomatoes
- ¼ c julienned red pepper
- ¼ c fresh mint leaves + a few extra sprigs for garnish
- ¼ c fresh cilantro leaves
- ¼ c chopped green onions (2 green onions)
- 1 lime for 2 Tablespoons fresh lime juice
- 2 Tablespoons fish sauce/coconut aminos/tamari/soy sauce
- 1 Tablespoon coconut palm sugar/brown sugar/yacon syrup/erythritol/xylitol
- 1 small clove garlic, minced
- ⅛ tsp dried chili flakes or ½ Thai bird chili, seeds removed, sliced very thinly
Instructions
- In a large mixing bowl, combine all ingredients up to green onions.
- In a small bowl, mix lime juice, fish sauce or alternative, coconut palm sugar or alternative, minced clove of garlic, and optional chili flakes or chili pepper. Stir until sweetener is dissolved.
- Pour dressing over salad and toss well to incorporate.
- Divide between two plates and garnish with additional mint.
- Enjoy!
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