Vietnamese ‘Chicken’ & Mint Salad

I first made this salad many years ago when I lived in the US. Nigella Lawson was doing a competition on her website where you had to make this salad, plate it and take a picture and the best looking picture won. I was a bit annoyed back then because I’d submitted my photo and plated in a certain way then the person who eventually won posted after me and plated very similarly. But resentment over, this is a great salad, the cabbage makes it nice and crunchy and it’s so easy these days to replace the pulled chicken. I used Linda McCartney’s hoisin ‘duck’. The mint balances the spices very nicely and the fish sauce adds a nice sourness. Anyone who is familiar with Nigella Lawson will appreciate her narrative on the recipe ‘When it comes to chicken, I am very much a thigh than a breast person’. She is my idol!

Serves 4

Ingredients

  • 1 tsp chilli flakes
  • 1 clove garilc
  • 1 tbsp sugar
  • 1 1/2 tbsp rice wine vinegar
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp oil
  • 1/2 onion
  • pepper
  • 200g white cabbage
  • 1 carrot
  • 200g chicken substitute
  • 40g mint

Method

1.) Heat a frying pan and cook the chicken substitute until crispy then set aside to cool.

2.) Make the dressing by adding the chilli to a measuring jug, crush the garlic clove, finely chop and add that, add the sugar, vinegar, lime juice, fish sauce, a pinch of pepper and oil. Stir and leave to sit.

3.) Shred the cabbage and add to a large salad bowl. Peel the carrot and grate and add with the cabbage. Pick off the mint leaves and chop up and mix in. Peel and finely chop the onion and add that. Add the cooled ‘chicken’. Finally, add the dressing and give everything a good mix. Serve.

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