asian (vietnamese) salad
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
15 Min
Ingredients For asian (vietnamese) salad
- DRESSING
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2 Tbsplime juice
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3 Tbspsugar
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3 Tbspfish sauce
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1 Tbspsesame oil
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1 pinchblack pepper - to taste
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1 dashchili sauce (sriracha) - to taste
- SALAD
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1 pkgcabbage, shredded (angel hair if possible)
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1 smred onion - sliced thin
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1/2 ccarrot, shredded
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1/2 bunchcilantro, fresh - chopped
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1/4 bunchthai basil - chopped
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1 cchicken breast -shredded
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1 Tbsppeanuts, dry roasted - crushed
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1/2 cwhite vinegar
How To Make asian (vietnamese) salad
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1Start 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.
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2Slice red onion thinly and soak in the white vinegar while you prepare the rest.
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3Chop Cilantro and Thai Basil (can substitute regular Basil if you can't find Thai, but not quite the same; or can just leave out)
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4Mix 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).
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5Drain the vinegar from the red onions and then toss them with the salad.
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6Stir the dressing again and then pour over salad. Mix well.
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7Plate up the salad and sprinkle with crushed peanuts. Can garnish with Tomato wedges and sliced cucumber.
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8BTW - can also substitute boiled shrimp for the chicken. Just as good!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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