Vietnamese Chicken Salad with Peanuts & Nuoc Cham

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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)
• ▢5 cups Napa cabbage, shredded (I used purple cabbage)
• 1/2 red onion, sliced very thin
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• ▢2 cucumbers, seeded and cut into quarters
• ▢1 large carrot, shredded
• ▢1 cup (tightly packed) mint leaves\
• ▢1 cup (tightly packed) coriander/cilantro leaves 

    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. 

• ▢2 tbsp lime juice
• ▢2 tbsp rice vinegar
• ▢1/4 cup fish sauce, (sub soy sauce if you don't like fish sauce)
• ▢1/4 cup canola or vegetable oil
• ▢1 tbsp white sugar
• ▢1 large garlic clove, minced
• ▢2 tsp chili flakesTOPPINGS:

• ▢1/2 cup peanuts, roasted unsalted, finely choppedchopped 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.