Crunchy Vietnamese Salad

The sweet-tangy fish sauce dressing is key to this refreshing chicken salad that can be served either as a starter or a light meal.

Ingredients for 4 to 6 servings

Dressing

• 3 tablespoons of white sugar
• 3 tablespoons of Asian fish sauce (Nam Pla)
• 1 ½ tablespoons of lime juice
• 1 ½ tablespoons of white distilled vinegar
• 1 clove of garlic, finely chopped
• 1 ½ tablespoons of water
• 1 red chili pepper, finely chopped or to taste

Combine these ingredients until sugar is dissolved and set aside.

Salad

• 2 cups of shredded rotisserie chicken meat
• 2 cups of shredded cabbage
• ½ cup of shredded carrot
• 2 red onions, thinly sliced
• Small amount of vegetable oil for frying
• ½ cup of coarsely chopped cilantro leaves
• ½ cup of coarsely chopped herbs such as mint, basil, or saw-toothed cilantro (culantro coyote)
• ¼ cup of coarsely chopped unsalted peanuts

Directions

1. Fry half of the red onion until crispy and set aside.
2. Combine all salad and dressing ingredients.
3. Top with fried red onion and peanuts.
4. Feel free to garnish with more lime wedges and chili peppers.