Vietnamese Chicken Salad Recipe with Dressing

whiteonricecouple.com

Sasha Bell

subheading: FOR THE CHICKEN:

2 pounds boneless, skinless Chicken (910g)

1 tablespoon grated fresh Ginger (15ml)

2 cloves Garlic , crushed or finely minced

2 tablespoons Vegetable Oil or Grape Seed oil (30ml)

2 tablespoons Fish Sauce (30ml)

1 teaspoon Sugar (5ml)

subheading: FOR THE FISH SAUCE DRESSING:

¼ cup Fish Sauce (60ml)

1 teaspoon grated fresh Ginger

¾ cup Water (180ml)

3 cloves Garlic , finely minced or crushed

1 to 2 Red Chilies , minced

1 teaspoon Sugar (5ml)

1 tablespoon fresh Lime Juice (15ml) or more to taste

2 teaspoons rice vinegar (10ml)

subheading: FOR THE SALAD:

6 cups thinly shredded cabbage (regular or napa)

1 cup chopped fresh herbs: rau ram (Vietnamese coriander), mint, basil, and/or cilantro

¼ cup shredded Carrots (60ml)

¼ cup crushed, roasted Peanuts (60ml)

¼ cup fried Shallots (60ml) - Optional

¼ cup Pickled Red Onions (60ml) - Optional

Directions at whiteonricecouple.com

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