Vietnamese chicken peanut salad
| Serves: | 6 |
| Serving Suggestion: | The salad dressing can also be served on the side instead of mixing it with the salad. |
Ingredients
- 1 cup Julienne Carrots
- lemon wedges, for serving
- Red chillies, sliced for serving
- 3 Tbsp vegetable oil
- 3 tbsp fish sauce
- 105 g brown sugar
- 4 tsp fresh ginger, grated
- Super sour Sriracha hot chilli sauce
- 1 1/2 Tbsp lime juice
- 1/2 cup peanuts, toasted and chopped
- A small handful fresh coriander, roughly chopped
- a handful fresh mint leaves, finely chopped
- 1/2 cucumber, thinly sliced to garnish
- 4 spring onions, thinly sliced to make curls
- 4 cups cabbage, shredded
- 2 cups rotisserie chicken, shredded and chilled
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Cooking Instructions
- In a large bowl, combine all of the salad ingredients, excluding the peanuts.
- To make the salad dressing, combine all of the ingredients in a bowl and whisk until the sugar has dissolved.
- Just before serving, mix most of the dressing with the salad ingredients.
- Transfer to a serving bowl and garnish with the peanuts.
- Serve with sliced chillies and/or lemon wedges and the remaining dressing on the side.
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