I really love a good salad in summer. They are easy to put together, healthy and make the hot nights just a touch more bearable.
This salad was delicious, but I must say, Ben nearly refused to eat it because of the smell the fish sauce made whilst making the dressing! Thankfully he did and he agreed that it was a really good salad – despite the smell. It has a good mixture of textures as well, with lots of crunch combined with the juicy chicken.
The recipe comes from Valli Littles Delicious, quick smart cook. And it will definately be getting a repeat at our place!
Vietnamese chicken salad
1 barbecued chicken, skin and bones discarded, meat shredded (to give 3 cups)
1 large carrot, cut into matchsticks
½ chinese cabbage (wombok) shredded
½ red onion, thinly sliced
1 lebanese cucumber, thinly sliced
1 long red chilli, seeds removed, cut into matchsticks
3 spring onions, thinly sliced
½ cup each of Thai basil, mint and coriander leaves
1/3 cup chopped, toasted peanuts (optional)
¼ cup fish sauce
¼ cup firmly packed brown sugar
1 long red chilli (remove seeds for less heat), finely chopped
2 tsp grated fresh ginger
1 small garlic clove, chopped
100ml fresh lime juice
For the dressing, place the fish sauce and sugar in a small saucepan over low heat and cook, stirring for 1-2 minutes until combined and the sugar has dissolved. Place in a blender with the chilli, ginger and garlic and blend until smooth. Stir in the lime juice and season with salt and pepper.
Combine the chicken, carrot, cabbage, onion, cucumber, chilli and most of the spring onion and herbs. Pour over half the dressing, toss well and divide among serving bowls. Garnish with peanuts, if desired, and remaining spring onion and herbs. Drizzle over the remaining dressing to serve.