Friday, April 2, 2010

Saigon Salad with Lemongrass Chicken


This salad is a combination of thinly sliced vegetables that give it a light and crispy texture. You should choose all or some from the list below to make it to your liking and toss it together with your desired amount of dressing. The dressing is both lightly sweet and lightly spicy at the same time. Dress the salad with less than you think you would like, taste it, then adjust. Remember you can always add. But you can’t remove it once you add it.

I used the leftover lemongrass satay as my chicken for this salad which was delicious.
If you are not up for making the lemongrass satay? You can easily use any leftover chicken or make my simple roast chicken for this salad.

Lemongrass Satay, thinly sliced (find the recipe in my blog archive)
Cabbage, thinly sliced
Red Cabbage, thinly sliced
Nappa Cabbage, thinly sliced
Bean Sprouts
Carrots, grated
Green Onions, thinly sliced
Peanuts, chopped fine
Fresh Mint, coarsely chopped
Fresh Thai Basil, coarsely chopped
Fresh Cilantro, coarsely chopped

1 tsp. sugar
1 Tblsp. fish sauce
2 Tblsp. lime juice
1 Tblsp. oil
1 Tlsp. seasoned rice vinegar
¼ tsp. chili garlic sauce
¼ tsp. shiracha hot sauce
Place ingredients in a covered jar and shake to mix.

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