Vietnamese Chicken & Cabbage Salad

Vietnamese Style Chicken & Cabbage Salad


2 cooked chicken breasts, shreddedor shrimp is good too!!
1 small head Savoy Cabbage, thinly sliced (5 cups)
1 cup julienned carrots
6-7 green (spring) onions, thinly sliced longways
1/4 cup Mint leaves, roughly chopped
1/4 cup Basil leaves, roughly chopped
1/4 cup Cilantro leaves, roughly chopped

Nước chấm Inspired Salad Dressing
1/4 cup water
3 tablespoons fresh lime juice (to taste)
2 tablespoons fish sauce
1 1/2 tablespoons honey or stevia if yo
1/2 teaspoon apple cider vinegar
1 tablespoons Sesame Seed Oil
1/2 red seeded chili, chopped


To roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.

Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.

In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.

Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce. Play with the salad dressing ratios to suit your taste.

Recipe and pictures by: The Urban Poser


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