Ingredients
Scale
Salad Ingredients
- 100 g (3½ oz) vermicelli rice noodles, cooked as per packet instructions
- ½ cup (35 g) shredded red cabbage
- ½ cup (35 g) shredded green cabbage
- ½ cup (45 g) julienned carrot (see note 1)
- ½ cup (45 g) bean sprouts
- 100 g (3½ oz) shredded poached chicken
- ¼ cup (7 g) coriander (cilantro) leaves
- ¼ cup (5 g) mint leaves
- 1 tbsp store-bought crispy fried shallots (optional)
- 1 tsp sesame seeds (optional)
Dressing
- 2 tbsp sweet chilli sauce (or honey)
- 1 tbsp tamari (or all-purpose soy sauce)
- 1 tbsp sesame oil
- 1 tbsp lime juice (or rice wine vinegar)
Instructions
- Arrange the rice noodles, red cabbage, green cabbage, carrot, bean sprouts, chicken, coriander and mint in a bowl.
- In a separate bowl, combine the dressing ingredients.
- Drizzle the dressing over the salad. Top with the fried shallots and sesame seeds (if using).
Notes
Note 1 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.
MAKE AHEAD
This salad is perfect for on-the-go lunches. Make it ahead and store the dressing separately to drizzle on top when you are ready to serve. Refrigerate in an airtight container for up to 3 days.
LEFTOVERS
Once dressed, refrigerate in an airtight container and consume within 24 hours. Not suitable to freeze.
- Prep Time: 15 mins
- Category: salad, chicken salad, noodle salad
- Method: pan, combine
- Cuisine: Vietnamese