התמונה להמחשה בלבדVietnamese chicken salad
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In vietnamese chicken salad, Rice Noodles, Carrots and Cucumber are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
- 2Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
Ingredients
Nutrition
- Calories
- 163
- Protein
- 10.5g
- Carbs
- 12.6g
Chef tips
This allows the lime and ginger dressing to soak into the meat, ensuring every bite is a real treat. To make this nut-free, replace peanuts with toasted sesame or sunflower seeds. If the kids enjoy their carbs, add some thin rice vermicelli to soak up the Vietnamese dressing beautifully.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In vietnamese chicken salad, Rice Noodles, Carrots and Cucumber are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.