Crunchy Vietnamese Chicken Salad

“A Food and Wine magazine staff favorite! Leave the seeds in the serrano chile if you like the heat/spice!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes.
  2. In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool.
  3. In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken.
  4. Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss.
  5. Sprinkle with the peanuts and shallots. Serve with the lime wedges.
  6. Enjoy!

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