Ingredients:
For the salad:
- 2 cups cooked chicken (shredded; rotisserie chicken works well)
- 2 cups cabbage (finely shredded)
- 1 cup carrots (julienned or grated)
- 1/2 cup fresh herbs (such as mint, cilantro, and Thai basil)
For the dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp sugar (or to taste)
- 1 clove garlic (minced)
- 1 small chili (sliced; adjust to taste)
Instructions:
- Prepare the Chicken:
- If you haven’t already, cook and shred the chicken. Allow it to cool.
- Make the Dressing:
- In a bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and sliced chili until the sugar is dissolved. Adjust seasoning to taste.
- Combine Salad Ingredients:
- In a large mixing bowl, combine the shredded chicken, cabbage, carrots and herbs.
- Dress the Salad:
- Pour the dressing over the salad and toss gently until everything is well coated.
- Serve:
- Transfer the salad to a serving platter. Serve immediately as a refreshing main or side dish.
Enjoy!
This vibrant salad is perfect for a light meal and showcases the wonderful flavors and Textures of Vietnamese cuisine!