Vietnamese salad with chicken, cabbage and mint
Votes: 20
Time: 35 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
Vietnamese salad with chicken, cabbage and mint - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200-225 g shredded white cabbage
- 1 medium-sized carrot, thinly sliced or coarsely grated
- 200 g of boiled chicken breast, separated into fibers or cut into thin strips
- 1 Thai chili pepper, seeded and finely chopped
- 1 large clove of garlic, peeled and finely chopped
- 1 tbsp. sugar
- 1.5 tsp. rice vinegar
- 1.5 tbsp lime juice
- 1.5 tbsp Vietnamese or Thai fish sauce (Nuoc mam or Nam pla)
- 1.5 tbsp. vegetable oil
- 1/2 medium onion, finely chopped
- 1 bunch mint, plus a little extra for garnish (coarsely chop the leaves)
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- In a medium bowl, combine the chili pepper, garlic, vinegar, lime juice, fish sauce, oil, onion, and black pepper, stirring with a spoon. Let sit for 30 minutes.
- In a large bowl, combine the cabbage, carrots, chicken breast, and mint. Toss with tongs. Drizzle the dressing over the salad, tossing slowly and patiently with tongs until all the vegetables are coated. Season with salt to taste. Serve on a flat plate, garnished with mint.
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