VIETNAMESE SHREDDED CHICKEN SALAD
Vietnamese chicken salad is a refreshing and flavorful dish that is popular in Vietnamese cuisine. I add shrimp as well to make it fancier lol.Traditionally, it is served with the Vietnamese fish sauce dressing but I like to have it with this high protein creamy peanut dressing. The nutty flavors perfectly complement the fresh and crisp ingredients of the salad!
Nutrition Per Serving
Calories: 450kcal | Carbohydrates: 32g | Protein: 57g | Fat: 10g
Ingredients
- 700 g chicken breast
- 160 g shrimps
- 200 g carrots grated
- 350 g purple cabbage
- 300 g green cabbage
- fresh mint
For the peanut dressing
- 50 g powdered peanut butter I use PB2
- 2 tbsp hoisin sauce
- 40 g peanuts
- 2 tbsp white vinegar Apple cider or white
- sugar
For the carrot pickles
Video
Instructions
- Prepare the pickled carrots by soaking overnight the grated carrots in a mixture of vinegar,water and sugar with a 4:4:1 ratio. You can add chopped thai chili (to taste) if you like it spicy.
- Blanch the shrimps and chicken breast separately.
- Use a fork to shred the chicken and season with fish sauce and white pepper.
- In a big bowl, mix the chopped cabbages and pickled carrots. Add some vinegar mixture you used for the pickled carrots to taste
- Prepare the peanut dressing by mixing the powdered peanut butter with hoisin sauce and again the vinegar mixture (or water) until a smooth consistency
- Add the chopped fresh herbs , peanut sauce and top with crushed roasted peanuts just before serving. Enjoy!
Notes
I only had mint but I love adding saw tooth/ngo gai and Vietnamese coriander/rau ram as well. The more fresh herbs, the more fragrant and tastier !
