← Toutes les recettes
Vietnamese chicken salad
Fresh and light, this salad puts a smile on your face.
Prep
15 min
Cook
5 min
Serves
4
Ingredients
For:
4
servings
- 300 g shredded chicken
- 0,5 carrot
- 300 g white cabbage
- 0,5 red onion
- 25 g spring onions
- 15 g mint
- 1 long Thai mild chilli (replace with a Landes mild chilli if needed, plus a little bird's eye chilli)
- 35 g peanuts
- 15 g fried shallots (optional)
- 10 wonton wrappers
- vegetable oil (for frying)
Sauce
- 2 tbsp honey
- 2 tbsp white vinegar
- 2 tbsp fish sauce
- 2 tbsp lime juice
Method
- 1Cut the carrot into julienne, the cabbage and mint into chiffonade, slice the onion, slice the spring onion and chilli.
- 2Add the chicken and combine the ingredients you've just prepared in a salad bowl.
- 3Cut the wonton wrappers into thin strips and fry them for 1 to 2 minutes until golden. Set aside on paper towel.
- 4Toast the peanuts in a pan for a few minutes. Roughly crush them in a mortar.
- 5Prepare the sauce by mixing the ingredients.
- 6When ready to serve, add the peanuts, fried shallots, crispy wonton strips and the sauce.
