Vietnamese Chicken Salad with Peanuts & Nuoc Cham


Are you looking for a great recipe to use up last night's roast chicken?
  • You have come to the right place.  This was delicious!  

You shake up the dressing ingredients in a jar and then pour over the salad just before serving........


The dressing is called Nuoc Cham, a savory Vietnamese dressing, that uses fish sauce made from anchovies, which some of you may not like (though I promise, it gives a great umami flavor!), you can always substitute soy sauce instead.

Do not skip the cilantro or peanuts please.   These 2 ingredients really make the salad.

 I loved this salad, and can't wait to make it again.  Nagi's site is great.
The measurements don't have to be exact, taste as you go.


Vietnamese Chicken Salad w/ Peanuts & Nuoc Cham: (adapted from Recipe Tin):

  • 12 oz cooked shredded chicken 
  • 5 cups Napa cabbage (or purple cabbage) shredded
  • 1/2 red onion, sliced thin
  • 1 red bell pepper, sliced into batons
  • 1 large cucumber, seeded and sliced and quartered
  • 1 large carrot, shredded
  • 1 cup mint leaves
  • 1 cup cilantro leaves (tightly packed)

    DRESSING:

2 tbs fresh lime juice
2 tbsp rice vinegar
1/4 c fish sauce (you can sub in soy sauce instead)
1/4 cup canola or vegetable oil
1 tbsp sugar
1 garlic clove, minced
2 tsp hot pepper flakes

TOPPINGS: (do not skip the toppings!)
chopped peanuts
fresh cilantro. 

Add all the salad ingredients to a large bowl.   

Pour the dressing over the salad just before serving, and toss everything to coat.

Garnish with chopped peanuts and cilantro.


This was so light and delicious. 

Comments

Stacey Snacks said…
grab18,

Nagi is the author of Recipe Tin...the link is there to her site, her recipes are great.

Check it out.

Stacey
Indeed one of the perfect work, I have ever came across!!
Stephanie said…
I love salads with protein - they are an easy dinner in my book and always leave me feeling that it's ok to have a slice of cake after...Thanks for sharing this.