Asian (Vietnamese) Salad

Keith Saddoris

By
@SEATEXCOOK

Very fresh and healthy. My version of a salad I used to get every week from a great hole in the wall Vietnamese Restaurant.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Ingredients

DRESSING

2 Tbsp
lime juice
3 Tbsp
sugar
3 Tbsp
fish sauce
1 Tbsp
sesame oil
1 pinch
black pepper - to taste
1 dash(es)
chili sauce (sriracha) - to taste

SALAD

1 pkg
cabbage, shredded (angel hair if possible)
1 small
red onion - sliced thin
1/2 c
carrot, shredded
1/2 bunch
cilantro, fresh - chopped
1/4 bunch
thai basil - chopped
1 c
chicken breast -shredded
1 Tbsp
peanuts, dry roasted - crushed
1/2 c
white vinegar

Directions Step-By-Step

1
Start the dressing first. Dissolve the sugar into the lime juice and fish sauce. Once dissolved, add in black pepper and chili sauce (if you like spicy - otherwise, leave the chili sauce out). Drizzle in the Sesame oil while whisking. Set aside.
2
Slice red onion thinly and soak in the white vinegar while you prepare the rest.
3
Chop Cilantro and Thai Basil (can substitute regular Basil if you can't find Thai, but not quite the same; or can just leave out)
4
Mix all ingredients -- shredded cabbage (I just buy the bagged angel hair), shredded carrots, cilantro, basil and chicken (just boil and shred - don't recommend canned).
5
Drain the vinegar from the red onions and then toss them with the salad.
6
Stir the dressing again and then pour over salad. Mix well.
7
Plate up the salad and sprinkle with crushed peanuts. Can garnish with Tomato wedges and sliced cucumber.
8
BTW - can also substitute boiled shrimp for the chicken. Just as good!

About this Recipe

Course/Dish: Other Salads