This cool, crunchy salad options finely shredded cabbage, contemporary herbs and a candy contact of apple. For a extra substantial meal, add brown rice noodles or serve with brown jasmine rice.
Lively time: 25 minutes | Whole time: 25 minutes
Vietnamese Lemongrass Hen Salad
Substances
- 1 tsp lemongrass paste
- 5 tbsp lime juice (from about 2 1/2 limes)
- 1 1/2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 garlic clove
- 1 tsp chili garlic sauce (equivalent to sambal oelek)
- 4 cups inexperienced cabbage, thinly shredded
- 3 cups rotisserie hen breast, pores and skin and bones discarded
- 2 medium Fuji apples, cored and chopped
- 1 1/2 cup snow peas, trimmed and thinly sliced
- 1 purple bell pepper, very finely sliced
- 1 shallot, thinly sliced
- 1/4 cup contemporary mint leaves, torn
- 1/4 cup contemporary cilantro leaves, torn
- 1/3 cup roasted almonds, roughly chopped
Instructions
To a blender, add the lemongrass paste, lime juice, fish sauce, brown sugar, garlic, and chili garlic sauce. Mix till easy and put aside.
In a big bowl, mix the cabbage, hen, apple, snow peas, bell pepper, shallot, mint, and cilantro. Add about two-thirds of the dressing and toss to mix.
Switch the salad to a serving platter and high with the almonds. Drizzle with the remaining dressing and serve instantly.
Serves: 6 | Serving Dimension: 2 cups
Diet (per serving): Energy: 240; Whole Fats: 7g; Saturated Fats: 1g; Monounsaturated Fats: 4g; Polyunsaturated Fats: 1g; Ldl cholesterol: 58mg; Sodium: 609mg; Carbohydrate: 23g; Dietary Fiber: 5g; Sugar: 15g; Protein: 23g
Diet Bonus: Potassium: 569mg; Iron: 10%; Vitamin A: 45%; Vitamin C: 56%; Calcium: 6%
Initially printed: August 24, 2018; Up to date April 2026
