Vietnamese-style (Napa) Cabbage and Chicken Salad
This is a Vietnamese-inspired salad that is bright, spicy, sweet, and delicious. You can substitute cubes of fried or baked tofu for the chicken. You can use Napa, Savoy or green cabbage. I had some roasted broccoli that I added to this batch, which was delicious. It’s a very adaptable recipe so adjust the vegetables to your taste.
1 Serrano or jalapeño chili, seeded (unless you like more heat) finely chopped
3 cloves of garlic, minced
2 teaspoons sugar
1 tablespoon rice wine vinegar
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon soy sauce or tamari
3 tablespoons vegetable oil
¼ of a small onion (red or yellow or ½ bunch of scallions), thinly sliced
6 cups cabbage, thinly sliced
2 cups cooked chicken, chopped
1 medium carrot, grated
1/2 cup or more cilantro and/or mint, roughly chopped
1/2 cup toasted peanuts (optional)
4 ounces (2 nests) vermicelli (bean thread/glass noodles) (optional)
1. Mix the dressing ingredients in a small bowl. Let sit for a few minutes and make sure the sugar dissolves.
2. If using bean thread/vermicelli/glass noodles, put them in a bowl and cover with boiling water by 1 inch. Cover and soak for 10 minutes. Drain and rinse with cold water and drain again.
3. In a large bowl add the vegetables, chicken, nuts and vermicelli if using. Mix well, adjust seasoning and stir in cilantro or mint. Taste and adjust seasoning to taste.