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  • Writer's pictureKatie Moore


This dressing is EVERYTHING!
Vietnamese Inspired Chicken + Peanut Salad Recipe

This salad is as attempt to create the amazing salads I had on my travels in Vietnam. It has so much crunch + saltiness + then has this insane freshness from the mint + coriander leaves - you HAVE to try!



  • 25 Chopped Roasted Peanuts

  • 2 Tbsps Crispy Onions

  • 175g Cooked Shredded Chicken

  • 1 Carrot (grated)

  • 1/4 White Cabbage

  • 100g Beansprouts

  • Fresh mint + coriander leaves

Dressing: 2 tsp Fish sauce, juice 1 lime, 1 tbsp Rice Wine Vinegar, 1 small clove garlic (crushed)

Step 1: Dressing

In a jam jar add all the dressing ingredients + give them a good shake. You can double up this dressing + keep a jar in the fridge.

Step 2: Assemble

Add the chicken, carrot, cabbage + beansprouts to a a bowl + coat with the dressing, making everything gets covered.

Step 3: Plate

If eating immediately then split the salad between the 2 plates + top with the peanuts + crispy onions.

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