Description
A crisp, herb-infused salad featuring shredded chicken, tangy nuoc cham dressing, and a medley of crunchy vegetables. Light, vibrant, and bursting with balanced flavors.
Ingredients
2 cups shredded cooked chicken
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/4 cup chopped roasted peanuts
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
Nuoc Cham Dressing (see instructions)
Sliced chili peppers (optional)
Lime wedges for serving
Instructions
Prepare shredded chicken by boiling, roasting, or using pre-cooked rotisserie chicken.
Combine cabbage, carrots, green onions, and chili peppers (if using) in a large bowl.
Top with shredded chicken, mint, cilantro, and peanuts.
Prepare nuoc cham: Mix 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp sugar, 1 clove minced garlic, and 1 tbsp water. Adjust to taste.
Toss all ingredients gently with the dressing before serving.
Garnish with lime wedges and extra herbs if desired.
Notes
Use cooked rotisserie chicken for a shortcut.
Adjust nuoc cham balance—add more lime juice for tanginess or sugar for sweetness.
Store leftovers in an airtight container in the fridge for up to 2 days.