Vietnamese Chicken Salad recipe | Milk Street: The New Rules coo

Name: Vietnamese Chicken Salad recipe | Milk Street: The New Rules coo
Cuisine: Spanish, European, Mediterranean, Portuguese
Ingredients: ⅓ cup lime juice, plus lime wedges, to serve; 3½ tablespoons fish sauce; 1½ teaspoons white sugar; 2 medium garlic cloves, finely grated; 1 small red onion, quartered lengthwise and thinly sliced; 3 cups shredded cooked chicken; ½ medium head green or red cabbage cored, shredded (about 4 cups); 4 medium carrots, peeled and shredded on the large holes of a boxgrater (about 2 cups); 3 medium jalapeño chilies, stemmed, halved lengthwise and thinlysliced; 1 cup lightly packed fresh basil, torn; 1 cup lightly packed fresh cilantro leaves and tender stems, roughlychopped; 1½ cups roasted, salted peanuts, roughly chopped

3 steps

Updated at: Thu, 11 Jul 2024 12:23:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories335.4 kcal (17%)

Total Fat18.9 g (27%)

Carbs16.2 g (6%)

Sugars7.3 g (8%)

Protein27.9 g (56%)

Sodium1029.7 mg (51%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cuplime juice

plus lime wedges, to serve

3 ½ tablespoonsfish sauce

1 ½ teaspoonswhite sugar

2garlic cloves

medium, finely grated

1red onion

small, quartered lengthwise and thinly sliced

3 cupscooked chicken

shredded

0.5 headgreen cabbage

or red, cored, shredded

4carrots

medium, peeled and shredded on the large holes of a boxgrater

3jalapeño chilies

medium, stemmed, halved lengthwise and thinlysliced

1 cupfresh basil

lightly packed, torn

1 cupfresh cilantro

lightly packed, leaves and tender stems, roughlychopped

1 ½ cupsroasted salted peanuts

roughly chopped

Instructions

Step 1

We call for about 3 cups of shredded meat, the yield of a small to average sizebird (3 to 4 pounds). The finished salad can be covered and refrigerated for up to an hour.

Step 2

In a small bowl, stir together the lime juice, fish sauce, sugar and garlic,until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.

Step 3

In a large bowl, toss together the chicken, cabbage,carrots, chilies, basil and cilantro. Pour on the red onion– dressing mixture and toss. Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.