Menu Enter a recipe name, ingredient, keyword...

Vietnamese Crispy Carrot and Cabbage Salad with Sliced Chicken and Chile-Lime Marinade

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 7 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 6 tablespoons rice vinegar
  • 3/4 cup cilantro leaves, shredded (stems reserved separately), about 1/2 bunch cilantro
  • 3 tablespoons sugar
  • 2 serrano chiles, stemmed, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon grated wasabi, optional
  • 1/2 red onion, very thinly sliced
  • 4 cups very thinly sliced cabbage
  • 3 cups julienned carrots
  • 1/2 cup fresh mint leaves, shredded
  • 1/4 cup fresh Thai basil leaves, shredded
  • 2 scallions, thinly sliced on the diagonal
  • 1/4 cup finely chopped roasted salted peanuts
  • Crispy Shallots, recipe follows

Details

Servings 4
Preparation time 190mins
Cooking time 200mins

Preparation

Step 1

1. Place the chicken breasts in a medium saucepan and
add enough water just to cover.

2. Add 1 tablespoon of the lime juice, 1 tablespoon of
the fish sauce, 1 tablespoon of the rice vinegar, and
the reserved cilantro stems and bring just to a boil.

3. Reduce the heat to a simmer and cook, partially cov-
ered, for 10 minutes.

4. Remove the pan from the heat and allow the chicken
to sit in the poaching liquid for 45 minutes.

5. Remove the chicken from the liquid and allow it to
cool completely. Transfer the chicken to an airtight
container and refrigerate until thoroughly chilled, at
least 2 hours and up to overnight.

6. In a non-reactive bowl combine the remaining lime
juice, fish sauce, rice vinegar, the sugar, chiles,
garlic, red pepper, and wasabi, if using, and stir until
the sugar is dissolved.

7. In a large bowl combine the cilantro leaves, onion,
cabbage, carrots, mint leaves, and Thai basil leaves
and toss to combine.

8. Add 1/3 of the lime-chile mixture and toss. Let stand
for 10 minutes, refrigerated, before serving.

9. Divide the salad evenly among 4 plates. Thinly slice
the chicken breasts against the grain and divide even-
ly among the top of the salads.

10. Garnish with the scallions, peanuts and crispy shal-
lots and serve immediately, with the remaining lime-
chile sauce on the side for dressing salads, to taste.

Crispy Shallots:

Peanut oil, for frying
2 large shallots, thinly sliced
Salt

1. Preheat the peanut oil to 360 degrees F. Add the
sliced shallots, in batches, and fry until golden brown
and crispy, 1 to 1 1/2 minutes.

2. Remove the shallots using a slotted spoon or skim-
mer and transfer to paper towels to drain. Season
with salt to taste.

Yield: 1/3 to 1/2 cup

You'll also love

Review this recipe

Not Steve's Authentic Key Lime Pie Key Lime Pina Colada