Description
Fresh, bright, green and packed with Vietnamese flavours, this adaptable and delicious Vietnamese chicken salad is everything you could ever want in a quick summer salad. You can view the cook-along video here.
Ingredients
Units
- 300g roasted shredded chicken
- 15g mint leaves
- 15g coriander leaves
- 2 Tbsp sugar
- 3 Tbsp fish sauce
- 60ml lime juice
- 60ml water
- 1 garlic clove
- cabbage – thinly sliced
- half a cucumber – deseeded and thinly sliced into diagonal half-moons
- 1 red pepper, thinly sliced
Caramelised Cashews
- 60g sugar
- 2 Tbsp water
- 100g roasted cashews
- pinch of chilli flakes or 1 tsp of sriracha
Instructions
- Place a piece of parchment paper onto your work surface.
- Heat the sugar and water in a pan until the sugar dissolves and starts to turn golden. Keep a close eye on it and remove it from the heat once it turns a deep golden brown colour. Stir in the chilli flakes (or sriracha if using) and the cashews. Then turn the cashews out on the baking paper to cool.
- Once the cashews have cooled, chop them into bite-sized pieces
- Make the dressing. In a large bowl big enough to fit the salad, mix together the sugar and water until the sugar has dissolved.
- Add the chilli, garlic, lime juice and fish sauce and stir to combine.
- Prepare the vegetables as directed, then add the chicken, cabbage, cucumber, and pepper and toss to coat in the dressing.
- Add the mint and coriander leaves to the salad and toss to combine.
- Pile the salad onto a plate and top with the candied cashews.
- Prep Time: 15 Minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1
- Calories: 717.43kcal
- Sugar: 50.77g
- Sodium: 2215.07mg
- Fat: 38.31g
- Saturated Fat: 8.89g
- Unsaturated Fat: 27.04g
- Trans Fat: 0.1g
- Carbohydrates: 71.11g
- Fiber: 4.84g
- Protein: 29.18g
- Cholesterol: 73.46mg