Home > Just for you > Vietnamese Cold Chicken Salad > Page 2

Vietnamese Cold Chicken Salad

6 cups napa cabbage, shredded
2 1/2 cups cooked chicken, shredded
2 carrots, peeled and grated
1/2 red onion, finely chopped
3/4 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/2 cup roasted peanuts or cashews, chopped
1/4 fresh lime juice
1/4 cup water
1/4 cup honey
1 1/2 tablespoons fish sauce
2 cloves garlic, minced
1/4 teaspoon red pepper flakes

In a medium bowl, whisk together lime juice, water, honey, fish sauce, garlic and red pepper flakes. Taste and adjust seasoning, if necessary.
In a large bowl, combine cabbage, chicken, carrots and onion, then toss together to combine.
Pour dressing over salad, then add in mint and cilantro and peanuts. Toss together until incorporated and refrigerate for 10-15 minutes before serving.
Transfer to serving bowls and enjoy.