Vietnamese Chicken SaladFrom midgelet 8 years ago
- 2 tablespoons sugar shopping list
- 2 tablespoons plus 1 teaspoon Asian fish sauce shopping list
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving shopping list
- 1 1/2 tablespoons distilled white vinegar shopping list
- 1 tablespoon water shopping list
- 1 serrano chile with seeds, minced shopping list
- 1 small garlic clove, minced shopping list
- 1 cup vegetable oil, for frying shopping list
- 2 large shallots, thinly sliced shopping list
- salt shopping list
- 4 cups finely shredded green cabbage (from 1/2 small head) shopping list
- 2 carrots, finely shredded shopping list
- 1/2 small red onion, thinly sliced shopping list
- 1/4 cup coarsely chopped cilantro shopping list
- 1/4 cup coarsely chopped mint shopping list
- 3 cups shredded rotisserie chicken (from 1/2 chicken) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 3 tablespoons coarsely chopped unsalted roasted peanuts shopping list
How to make it
- In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved.
- Let the dressing stand for 5 minutes.
- Meanwhile, in a small saucepan, heat the vegetable oil until shimmering.
- Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes.
- Drain the shallots on paper towels; reserve the oil for another use.
- Sprinkle the shallots with salt and let cool.
- In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken.
- Add the olive oil and the dressing and toss.
- Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.
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