Vietnamese Chicken and Mint Salad

Submitted by Carianne

"This comes from Nigella Lawson. I have tried it several times now, it is very good as a take to work lunch. I substitute Splenda for the sugar, and it is only 3 weight watcher points."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 hot Thai chile, seeded and minced
• 1 clove garlic, peeled and minced
• 1 tablespoon Splenda sugar substitute
• 1 1⁄2 teaspoons rice vinegar
• 1 1⁄2 tablespoons lime juice
• 1 1⁄2 tablespoons fish sauce (nuoc nam or nam pla)
• 1 1⁄2 tablespoons vegetable oil
• 1⁄2 medium onion, finely sliced
• black pepper
• 8 ounces white cabbage, shredded
• 1 medium carrot, grated
• 1 cup cooked chicken breast, shredded or cut into fine strips
• 1 bunch mint

directions

1. For the dressing, combine first 9 ingredients in a bowl and set aside for 30 minutes.
2. Combine cabbage, chicken, carrot, and mint in a separate large bowl.
3. Pour dressing slowly over the salad and mix well.
4. Season with salt and pepper if needed, and garnish with additional mint.

Reviews

[Abi Fae]

I used this recipe as a base for cabbage rolls. Basically, I wrap it in the cabbage leaves instead of shredding it, and dip it in nuoc chom. I skip the sugar, but otherwise keep it the same. This is a wonderful recipe! I make it at least once a month :)

 

[Jewelies]

We really enjoyed this. I used real sugar and a cooked BBQ chicken along with a red onion. Also added a handful of fresh coriander. Lovely refreshing salad. Thanks for posting :)