3 Reviews

This is very good! I substituted some red onion for the shallots and used rice vinegar for the dressing. I used the full amount of fish sauce and didn't need any extra salt. I completed the recipe up to (but not including) the chili, tasted it and found it good. After that I deviated widely from the recipe because I wanted to recreate a salad I used to have at a long since closed restaurant. So, I chopped up about 1/2 cup each of zhacai and kimchi, and added them to the mix. I decided to eat the salad on a bed of finely shredded cabbage, with a garnish of avocado and tomato. It's yummy. Thank you for sharing this recipe with us.

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mianbao June 12, 2011

Tons of zippy flavor! Allowing it to chill in the fridge for a few hours really make the flavors come alive. Thanks Kate, I will make this again for sure!

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Doelee May 16, 2005

An light refreshing summer salad. The flavours are amazing and the roasted peanuts sprinkled over the top give it an extra crunch. This would be great to have on hand for a quick weekend lunch. Thanks Kate!

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Jewelies November 20, 2004
Vietnamese Chicken Salad