Vietnamese Cabbage and Chicken Salad

Name: Vietnamese Cabbage and Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters shredded carrot; 227 grams chicken breasts, cooked and shredded; 1 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile; 4 Tbsps chopped fresh cilantro, half reserved for garnish; 1 teaspoon grated fresh ginger; 2 Tbsps chopped fresh mint leaves; 2 garlic cloves, minced; 170 grams green cabbage, shredded; 1 teaspoons fresh ground pepper; 3 Tbsps fresh lime juice; 3 Tbsps olive oil; 2 Tbsps oyster sauce, can use fish sauce; 170 grams purple cabbage, shredded; 1 Tbsp rice vinegar; 59 milliliters roasted peanuts, coarsely chopped; 59 milliliters chopped scallion; 1 Tbsp sugar

The recipe Vietnamese Cabbage and Chicken Salad is ready in roughly 15 minutes and is definitely a super gluten free and dairy free option for lovers of Vietnamese food. One portion of this dish contains around 17g of protein, 17g of fat, and a total of 272 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course. If you have rice vinegar, purple cabbage, just use mild chile, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.