Vietnamese Chicken and Cabbage Salad

If salad is for dinner, it had better be interesting and filling enough that I don’t feel the need to make a grilled cheese an hour later. (Seriously, it happens.) Thankfully this chicken and cabbage salad recipe, loosely inspired by Southeast Asian cuisine will have you reaching for seconds and keep you full – at least until dessert.

You could even omit this chicken and still feel satisfied – maybe add some roasted peanuts?

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(serves 3-4)

1/2 Savoy or napa cabbage, cored and thinly sliced (about 8 cups)

1 red pepper, thinly sliced

3 scallions, thinly sliced width wise

3 carrots, grated

1 cooked chicken breast, diced

1 cup cooked vermicelli noodles, cold

1/4 cup roughly chopped fresh mint

1/3 cup fresh cilantro

2 limes juiced

4 tablespoons fish sauce

1 tablespoon sambas oelek (optional, or other hot sauce)

1 tablespoon peanut butter

1 tablespoon vegetable oil

1. Prepare all the vegetables and place into a large salad bowl. Top with chicken. Roughly cut or chop noodles and add as well.

2. Beat or shake together the lime juice, fish sauce, hot sauce, peanut butter and vegetable oil. Taste and make sure you like it, you can always adjust.

3. Add in the herbs and pour the dressing over the salad and toss it.

3. Allow to sit at least 5 minutes before serving.

Note: if making more than an hour ahead add the mint and cilantro at the last minute .

Note: for vegetarian omit chicken and add roasted crushed peanuts.

Calories(approximate per serving): 225