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Vietnamese Chicken Salad with Mint
(recipe, Alanna Kaufman & Alex Small)
This is the salad that launched our obsession with Asian-inspired salads. We experimented with many salads during that time, but this one remains our favorite.
It requires a good amount of chopping, but it's worth the amazing combination of sweetness, tang, and crunch that results. If you can, save some in the refrigerator for the next day — the flavors meld together even more delectably over time.
- 1 chile pepper, minced
- 2 garlic cloves, minced
- 1 Tbsp. sugar
- 1½ tsp. rice-wine vinegar
- 1½ Tbsp. fresh lime juice
- 1½ Tbsp. fish sauce (nam pla)
- 1½ Tbsp. vegetable oil
- ¼ medium onion, thinly sliced
- 1 tsp. black pepper
- ½ head cabbage, shredded
- 1 medium carrot, cut into thin strips
- 2 cooked chicken breasts, cut into thin strips or shredded
- Bunch of fresh mint, plus more for garnish
- Salt, to taste
- In a bowl, combine the chile pepper, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper.
- In a large bowl, mix the cabbage, carrot, chicken, and mint.
- Pour the dressing over the cabbage mixture and toss well. Add salt and let sit in the refrigerator for at least 15 minutes before serving cold.