Ingredients
Salad
- 6 cups Napa cabbage (finely chopped)
- 3 cups cooked chicken (shredded)
- 1 cup carrots (shredded)
- 1/2 cup red onion (finely sliced)
- 1/4 cup fresh cilantro (coarsely chopped)
- 1/4 cup fresh mint (coarsely chopped)
- 1/4 cup peanuts (chopped)
Dressing
- 2 Tablespoons granulated sugar
- 2 Tablespoons fish sauce
- 2 Tablespoons warm water
- 1 1/2 Tablespoons lime juice
- 1 clove garlic (minced)
- 1/2 serrano pepper (minced)
Instructions
- Prepare the dressing: In a small bowl, combine the granulated sugar, fish sauce, warm water, lime juice, minced garlic, and minced serrano pepper. Stir well and let the mixture sit for at least 5 minutes, stirring every couple of minutes until the sugar has fully dissolved, allowing the flavors to meld together.
- Assemble the salad base: In a large bowl, add the finely chopped Napa cabbage. Top it evenly with shredded cooked chicken, shredded carrots, finely sliced red onion, coarsely chopped fresh cilantro, and fresh mint. Toss gently to combine all the fresh ingredients.
- Add peanuts: Sprinkle the chopped peanuts evenly over the top of the salad, adding a crunchy texture contrast to the fresh vegetables and herbs.
- Serve with dressing: Spoon some of the prepared dressing over each serving of salad just before eating, ensuring each bite has a perfect balance of tangy, sweet, spicy, and savory flavors.
Notes
- For a spicier salad, add more serrano pepper or substitute with a hotter chili.
- Use cooked shredded chicken leftover from a roast or poached chicken breasts for convenience.
- The salad is best served fresh but can be refrigerated for up to 4 hours before dressing to prevent wilting.
- Peanuts can be substituted with cashews or toasted sesame seeds for a different nutty flavor.
- For a gluten-free option, ensure the fish sauce used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
