Alright, alright, I know. Another Vietnamese recipe. I can’t help it. The ingredients in these recipes create some wonderful flavors. This salad is light and crispy and makes for a great summer treat. You’ll notice that my “test run” for this new recipe is lacking a little color, but it’s certainly not lacking in flavor. When I make this again, I will julienne slice some red peppers and add them if not for the flavor, but for the color. It’s simply more fun to eat colorful food.
Ideal Protein: Phases 1, 2, 3, and 4
- 1 tablespoon Stevia
- 2 tablespoons Red Boat Asian fish sauce*
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile (with seeds for more heat if desired), minced
- 1 small garlic clove, minced
- Sea salt
- 4 cups finely shredded green cabbage
- 1/2 small red onion, thinly sliced (optional)
- 1 cup julienne cut red pepper
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped mint
- 1 1/2 pounds (3 8-oz servings) of shredded grilled chicken breast or 3 cups of shredded rotisserie chicken (fat and skin removed.)**
- 2 tablespoons extra-virgin olive oil
*Be careful with fish sauce because some brands have added sugar. If you are going to use fish sauce in Phases 1-3 only use Red Boat Fish Sauce. If you can’t find it at your store, substitute 4 teaspoons of soy sauce and 2 teaspoons of lime juice for the 2 tablespoons of fish sauce. Any fish sauce is okay in Phase 4.
**when buying a rotisserie chicken, check the labels and avoid added sugars, oils, etc.
Phase 4 optional modifications:
- 2 tablespoons grapeseed oil, for frying
- 2 large shallots, thinly sliced (I highly recommend this… yummy!)
- 2 carrots, finely shredded
- 3 tablespoons coarsely chopped unsalted roasted peanuts
- In a small bowl, combine the Stevia, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the Stevia is dissolved. Let the dressing stand for 5 minutes.
- Phase 4 only: Meanwhile, in a small saucepan, heat the grapeseed oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels. Sprinkle the shallots with salt and let cool.
- In a large bowl, toss the cabbage, red onion, red peppers, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Serve the chicken salad with lime wedges.
- Phase 4 only: Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.
Adapted from this recipe.
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