Vietnamese Chicken Salad

 

Vietnamese Chicken Salad

Ingredients

Dressing
  • ¼ cup (60ml) fish sauce
  • ¼ firmly packed cup (50g) brown sugar
  • Long red chilli (remove seeds for less heat), finely chopped
  • tsp grated fresh ginger
  • 1 small garlic clove, chopped
  • 100ml fresh lime juice

Method

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with peanuts, if desired, and remaining spring onion and herbs. Drizzle over the remaining dressing to serve.
Serves 4-6.
Recipe credit: Delicious Fresh by Valli Little. Published by Harper Collins.

Ingredients for Vietnamese Chicken Salad

Carrots Loose (each)

Product of WA (Aust)

$0.46 ea
$2.99

Cabbage Chinese (half)

Product of VIC (Aust)

$2.29 ea

Onions Spanish (each)

Product of Australia

$0.57 ea
$3.99

Cucumber Lebanese (500g)

Product of NSW (Aust)

$2.25 ea
$4.49

Chillies Hot Long Red (min 110g)

Product of Australia

$2.20 ea
$19.99

Basil Thai (bunch)

Product of Australia

$3.99 ea

Mint (bunch)

Product of VIC (Aust)

$2.29 ea

Coriander (bunch)

Product of Australia

$2.99 ea

Ginger (min 100g piece)

Product of Qld (Aust)

$1.13 ea
$11.29

Garlic (head)

$0.90 ea
$16.49

Limes (each)

Product of QLD (Aust)

$1.32 ea
$10.99