Serves 4
35 min
Vietnamese Chicken and Mint Salad
Recipe GLPR4aa06a1360d3e7
A vibrant, aromatic Southeast Asian salad featuring tender shredded chicken breast tossed with crisp cabbage, carrots, and fresh mint, all brought together by a tangy dressing of lime juice, fish sauce, and Thai chile. The flavors develop as the dressing marinates, creating a perfectly balanced blend of heat, acidity, and umami.
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Ingredients
1 Thai chile, seeded and minced
1 Large garlic clove, peeled and minced
1 tablespoon Sugar
1½ teaspoons Rice vinegar
1½ tablespoons Lime juice
1½ tablespoons Vietnamese or Thai fish sauce
1½ tablespoons Vegetable oil
½ Medium onion, finely sliced
Freshly grated black pepper
7½ ounces White cabbage, shredded
1 Medium carrot, shredded or julienned
7 ounces Cooked chicken breast, shredded or cut into fine strips
1 bunch Fresh mint leaves, roughly chopped, plus extra for garnish
Salt, to taste
Directions
In a medium bowl, combine the minced Thai chile, garlic, sugar, rice vinegar, lime juice, fish sauce, vegetable oil, sliced onion, and freshly grated black pepper. Stir well to combine all the dressing ingredients, then set aside for 30 minutes to allow the flavors to meld and develop.
In a large bowl, combine the shredded cabbage, shredded carrot, cooked chicken breast, and roughly chopped mint leaves.
Pour the prepared dressing over the cabbage mixture and toss gently but thoroughly using tongs, taking time to ensure all ingredients are evenly coated with the dressing.
Taste the salad and season with additional salt as needed. Transfer to serving plates and garnish with extra fresh mint leaves before serving.
