Name: Vietnamese Chicken and Cabbage Salad
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 1 small whole raw chicken or half a medium-to-large raw chicken, or one half medium-to-large cooked rotisserie chicken; 1 large onion (if cooking the raw chicken); ½ small head green cabbage; 1 small carrot, peeled and finely shredded; 3 tablespoons fresh mint, chopped; 2 small garlic cloves, sliced; 1 teaspoon Chili Garlic Sauce, available in most supermarkets; 1 fresh Thai bird chili pepper, stemmed, seeded and diced fine, optional (if you can’t find this, any small hot pepper will work); ¼ cup fish sauce; 2/3 cup hot water; 2 tablespoons fresh lime juice including the lime pulp; ¼ cup granulated sugar

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Vietnamese Chicken and Cabbage Salad

Vietnamese Chicken and Cabbage Salad is a super simple and super flavorful salad that can be served as a delicious main dish or a side salad.

Yield: 6-8 servings 1x

Prep: 30 minsCook: 2 hoursTotal: 2 hours 30 minutes

Ingredients

1 small whole raw chicken or half a medium-to-large raw chicken, or one half medium-to-large cooked rotisserie chicken
1 large onion (if cooking the raw chicken)
1/2 small head green cabbage
1 small carrot, peeled and finely shredded
3 tablespoons fresh mint, chopped

For the Sauce (makes one cup)

2 small garlic cloves, sliced
1 teaspoon Chili Garlic Sauce, available in most supermarkets
1 fresh Thai bird chili pepper, stemmed, seeded and diced fine, optional (if you can’t find this, any small hot pepper will work)
1/4 cup fish sauce
2/3 cup hot water
2 tablespoons fresh lime juice including the lime pulp
1/4 cup granulated sugar

Instructions

If cooking a raw chicken, place in pot, cover with water and place in whole peeled onion. Bring to a boil and simmer 2 hours then cool. If using cooked chicken, go to next step.
Shred chicken meat into thin threads with your fingers and place into a large mixing bowl.
Shred cabbage into thin shreds with a sharp knife and add to chicken.
Finely shred the carrot and chop mint and add to bowl.
Toss the mixture and refrigerate.
With a mortar and pestle, mash the garlic to a paste. Add the chili garlic sauce and the Thai chili pepper and continue mashing to a fine paste.
Scrape into a small bowl and add other sauce ingredients, whip to combine and refrigerate.
When ready to serve, pour cold sauce mixture over chicken and cabbage, toss and serve.

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Notes

If using a pre-cooked rotisserie chicken, the cook time listed will be less.

Cuisine: Asian Method: shred

Find it online: https://www.afamilyfeast.com/vietnamese-chicken-and-cabbage-salad/