Asian (Vietnamese) Salad

Keith Saddoris


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

★★★★★ 1 vote
15 Min



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


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


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.
2Slice red onion thinly and soak in the white vinegar while you prepare the rest.
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)
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).
5Drain the vinegar from the red onions and then toss them with the salad.
6Stir the dressing again and then pour over salad. Mix well.
7Plate up the salad and sprinkle with crushed peanuts. Can garnish with Tomato wedges and sliced cucumber.
8BTW - can also substitute boiled shrimp for the chicken. Just as good!

About this Recipe

Course/Dish: Other Salads