Melissa Clark's Vietnamese Cabbage Salad with Shredded Chicken, Peanuts, and Mint

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Makes 4 servings

For the Salad:
2 carrots, peeled and trimmed
10 cups shredded Napa or regular cabbage (about 1/2 head)
1/4 cup chopped fresh mint (or use cilantro or basil)
Kosher salt and freshly ground black pepper
2 tablespoons chopped peanuts (optional)
1 prepared rotisserie chicken, shredded

For the Spicy Vinaigrette:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olive or peanut oil
1 teaspoon Thai or Vietnamese fish sauce (see note)
Freshly squeezed juice of 1 lime
Pinch cayenne
1 garlic clove, finely chopped

1. In a food processor fitted with the large grating attachment, shred the carrots. Turn them out into a large bowl. Add the cabbage and mint and season with salt and pepper. Cover and toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.

2. To make the vinaigrette, in a small bowl, whisk together the soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice, and cayenne. In a mortar and pestle or with the back of a knife, mash the garlic to a paste: whisk into the vinaigrette.

3. To assemble, add just enough of the vinaigrette to the salad to coat it and toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the chicken. Sprinkle with the chopped peanuts, if desired, drizzle with more vinaigrette, and serve.