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Ingredients
Scale
- 4 cups green cabbage, shredded
- 2 mini Persian cucumbers, shredded or julienned
- 1 medium carrot, shredded or julienned
- ½ small red onion, thinly sliced
- ½ medium red bell pepper, thinly sliced
- 2 cooked chicken breasts, shredded
- ½ cup fresh cilantro, finely chopped
- 2 tablespoons peanuts, crushed
- 2 tablespoons rice vinegar (or white vinegar)
- ¼ cup fish sauce
- 2 tablespoons lime juice (juice from 1 lime)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons garlic, minced
- ½ teaspoon white pepper (optional)
- ½ teaspoon crushed pepper or Thai red chili (or to taste)
Instructions
- Shred cabbage, cucumbers, carrot, red onion, and bell pepper.
- Combine all prepared vegetables in a mixing bowl with shredded chicken and cilantro.
- Whisk together vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, and peppers in a separate bowl.
- Pour dressing over the salad and toss to coat evenly.
- Top with crushed peanuts before serving.
Notes
Use rotisserie chicken for a quick alternative.
Adjust crushed pepper or chili to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese
Nutrition
- Calories: 210
- Sugar: 6
- Sodium: 800
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 16
- Cholesterol: 50