Quick 'n Easy Vietnamese Chicken Salad

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
  • Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
  • Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
  • Pour the dressing over the salad and toss all the ingredients together until they are well combined.
  • Serve as a light meal, or as a main dish over steamed rice.
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