Vietnamese Chicken and Rice Noodle Salad

We blog about this recipe here.

Vietnamese Chicken and Rice Noodle Salad

The cabbage can be all green – 3 cups worth, if you want. 

Salad

  • 2 c shredded, cooked chicken (if you don’t have any, poach some thighs in simmering, salted water for about 20 minutes)
  • 2 c shredded green cabbage
  • 1 c shredded purple cabbage
  • 1/2 c shredded carrots
  • 2 Persian cucumbers, sliced
  • 1/4 c red onion – or green onions – diced
  • 1/2 c cilantro, chopped
  • 1/2 of a red bell pepper, chopped
  • 1 chile (Fresno or Thai), minced and added to taste
  • torn mint leaves (optional)
  • Chopped roasted peanuts (optional)

Rice Noodles

  • 6 oz rice noodles, cooked according to package instructions; they may be cut with scissors, if you’d like after cooking.

Dressing

Toss the salad ingredients, noodles, and dressing and serve.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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