Vietnamese Salad

Light and refreshing, Vietnamese Salad is one of our favorite weeknight meals. It includes lots of fresh vegetables and herbs. Top with chicken and/or shrimp. Drizzle on the nuoc nam sauce and enjoy!

5 from 2 votes

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Prep Time: 15

Cook Time: 5

Servings:

Calories: 1286kcal

Ingredients

1 head green cabbage shredded
½ head purple cabbage shredded
1 medium carrot shredded
¼ cup mint leaves hand torn
¼ cup pickled onions
¼ cup peanuts
¼ cup fried shallots
¼ cup nuoc mam (fish sauce dipping sauce)
1 pound shrimp poached, chilled, and butterflied
1 pound chicken poached, chilled, and shredded

Instructions

In a large mixing bowl, combine the shredded green cabbage, purple cabbage, and carrots. Mix well.
Divide the salad mixture onto individual serving plates.
Top each plate with the mint leaves, pickled onions, peanuts, and fried shallots.
Then top with the chicken and/or shrimp.
Serve the prepared salad with the nuoc mam sauce on the side. Let each person spoon as much nuoc mam as they would like over the salad. Gently mix. Eat and enjoy!

Nutrition