Steamed Vietnamese Chicken Salad
This Vietnamese steamed chicken salad uses cabbage instead of lettuce, then it’s topped with shredded chicken, carrots, and fragrant herbs. The dressing is a savory-tangy sauce made with fish sauce and tahini.
Ingredients
- 1 cup shredded chicken breast
- 4 slices ginger
- 2 cups cabbage, thinly sliced
- 2 cups steamed purple cabbage, thinly sliced
- ¾ cup shredded carrots
- ⅓ cup onion, sliced thin and soaked in ice water for 10 mins
- ⅓ cup Vietnamese coriander leaves, chopped
- ⅓ cup Thai basil leaves, chopped
- ⅓ cup mint leaves, chopped
Dressing
- 1 Tbsp garlic, minced
- 2 Thai chilis, minced
- 1 lime, juiced
- 1 lemon, juiced
- 1 Tbsp mirin
- 2 Tbsp fish sauce
- 1 Tbsp tahini
- 2 Tbsp water
Topping
- ¼ cup peanuts, crushed
- 2 tsp sesame seeds
Instructions Start Cooking
- Steam the chicken breast with ginger slices on top for 25-30 minutes. Remove and discard the ginger, let the chicken cool, then shred.
- Steam the purple cabbage for about 7 minutes or until just tender. Set aside to cool.
- Make the dressing until smooth and well combined.
- In a large mixing bowl, combine all salad ingredients.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Top with crushed peanuts and sesame seeds.
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