




From the Cook
From the Cook
From the Cook
From the Cook
1/5
Vietnamese Chicken Salad
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Instructions
1
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Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
2
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Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
3
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Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
4
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Serve sprinkled with lots of peanuts! (Note 6)
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Herb Precision 🌿Tear mint and cilantro leaves by hand instead of chopping to prevent bruising and preserve their delicate essential oils and vibrant flavor profile.
- Cabbage Technique 🥬When shredding wombok cabbage, use a sharp knife and slice against the grain to create uniform, thin strips that will absorb the dressing more effectively.
- Dressing Emulsion Magic 🥄Whisk the fish sauce, rice vinegar, lime juice, and oil together vigorously to create a stable emulsion that will coat the salad ingredients evenly and prevent separation.
- Peanut Texture Pro 🥜Toast the peanuts lightly in a dry pan before chopping to enhance their nutty flavor and create a more complex crunch in the final salad.
- Vegetable Cutting Precision ✂️Use a mandoline or sharp julienne peeler for consistently thin vegetable cuts, ensuring each bite has a uniform texture and appearance.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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