This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter. Increased availability of ethnic ingredients, such as fish sauce, means you can create authentic dishes without a separate trip to a specialty market. Packaged angel hair slaw and matchstick-cut carrots speed preparation.
1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
How to Make It
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.
A nice change of pace, and we love Vietnamese flavors. I used cooked chicken from the store and pre-shredded cabbage. I replaced half the chicken with surimi, which was nice. Got feedback that it had too much cabbage, maybe b/c I didn't measure it out. Wouldn't mind eating this from time to time throughout summer.
OHH EMM GEE!! This salad is so good and so healthy. It is perfect as written. Fresh flavors meld together and, as others mentioned, to find a salad that is as good (if not better) as a leftover is a true gem. Thanks CL.
Really nice. Got great reviews followed exactly as directed. Also, the volume decreases upon sitting after a few minutes of dressing. A good thing because otherwise a huge plate is needed.
Next time to play, would adjust seasonings to add more sweetness to dressing. Along with shrimp subbing for chicken maybe even beef, it's a versatile recipe. Adding ginger either as minced to dressing or sliced to salad. Maybe use slices of onions incorporated in the salad. Also try shrimp paste added to dressing for a pop. Great as is, but really excited to use as a base to replicate my favorite Thai lettuce wraps.
My wife and I love this recipe and have made three or four times. I definitely recommend you buy pre-shredded carrots and cabbage even if it doesn't seem like that much effort to cut your own. It can be quite time consuming given all the chopping in the recipe. It's so fresh tasting and worth the effort. I fudged the herb ratio a bit the most recent time since I didn't have enough mint, and it still turned out great.