Ingredients
Scale
Salad Ingredients
- 100 g (3 oz) vermicelli rice noodles, cooked as per packet instructions
- ½ cup (50 g)red cabbage, shredded
- ½ cup (50 g) green cabbage, shredded
- ½ cup (60 g) carrot, julienned (see note 1)
- ½ cup (50 g) bean sprouts
- ½ cup (100 g) poached chicken, shredded
- ¼ cup (15 g) coriander/cilantro, leaves picked
- ¼ cup (15 g) mint, leaves picked
- 1 tbsp 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 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 over the salad. Top with 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 for up to 3 days.
LEFTOVERS
Once dressed, refrigerate and consume within 24 hours. Not suitable to freeze.
- Prep Time: 15 mins
- Category: salad, chicken salad, noodle salad
- Method: pan, combine
- Cuisine: Vietnamese