1. Vietnamese Chicken Salad
Ingredients:
Salad:
* 2 cups cooked shredded chicken
* 200g rice vermicelli noodles
* 1 cup shredded green cabbage
* 1 cup shredded carrots
* 1 small cucumber, julienned
* ½ small red onion, thinly sliced
* ¼ cup chopped mint
* ¼ cup chopped cilantro
* ¼ cup chopped Thai basil (optional)
* ¼ cup roasted peanuts, crushed
Nuoc Cham Dressing:
* 3 tbsp fish sauce
* 3 tbsp fresh lime juice
* 2 tbsp sugar
* 2 tbsp water
* 1 garlic clove, minced
* 1 red chili, thinly sliced (optional)
Instructions:
Soak vermicelli in hot water for 5–7 minutes, then drain and rinse cold. Mix all dressing ingredients until sugar dissolves. Combine all salad components in a bowl. Pour dressing, toss well, and top with crushed peanuts. Serve fresh or lightly chilled.
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2. Thai Papaya Salad (Som Tum)
Ingredients:
* 2 cups shredded green papaya
* ½ cup cherry tomatoes, halved
* 2 tbsp roasted peanuts
* 2 garlic cloves
* 1–2 Thai chilies
* 2 tbsp fish sauce
* 1½ tbsp lime juice
* 1 tbsp palm or brown sugar
* 1–2 tsp dried shrimp (optional)
Instructions:
In a mortar and pestle, crush garlic and chilies. Add sugar, fish sauce, lime juice. Mix in papaya, tomatoes, and shrimp. Pound and toss gently. Add most of the peanuts, mix again, and top with remaining peanuts to serve.
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3. Vietnamese Shrimp Salad
Ingredients:
Salad:
* 8 oz rice noodles
* 1 lb cooked shrimp
* 1 red bell pepper, sliced
* 1 cup cherry tomatoes, halved
* ¼ cup cilantro, chopped
* ¼ cup mint, chopped
* Chopped peanuts
Dressing:
* 3 tbsp fish sauce
* 2 tbsp fresh lime juice
* 1 tbsp brown sugar
* 2 garlic cloves, minced
* 1 red chili, minced
* 1 tsp sesame oil
* 1 small red onion, sliced
Instructions:
Cook and chill noodles. In a small bowl, mix dressing ingredients until sugar dissolves. Combine noodles, shrimp, vegetables, and herbs in a large bowl. Pour dressing over and toss. Top with peanuts and serve chilled or room temp.
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Bold flavors. Simple prep. Total refreshment. These salads are bright, healthy, and perfect to prep ahead.
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