Ingredients for Vietnamese Chicken And Mint Salad
- Thai Chile
- 1 clove minced garlic
- Splenda Sugar Substitute
- 1/4 cup rice vinegar
- Lime Juice
- 2 tablespoons fish sauce
- Vegetable Oil
- Onion
- Black Pepper
- White Cabbage
- 1 cup shredded carrots
- Cooked Chicken Breast
- 1 cup fresh mint leaves
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How to Make Vietnamese Chicken And Mint Salad
- **Make the Dressing:** In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon Splenda (or 1 tablespoon sugar), 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon red pepper flakes (optional), and 1/4 cup water. Set aside to allow flavors to meld for at least 30 minutes (longer is better!).
- **Prepare the Salad:** In a large bowl, combine 4 cups shredded green cabbage, 2 cups cooked and shredded chicken breast, 1 cup shredded carrots, and 1 cup fresh mint leaves.
- **Combine & Serve:** Slowly pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra mint leaves before serving.
- **Optional:** Toasted sesame seeds or chopped peanuts add extra crunch and flavor.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
7g
Carbs
2g
