Vietnamese chicken and cabbage salad

Name: Vietnamese chicken salad recipe with cabbage
Ingredients: 250ml just boiled water; 135g caster sugar; 250ml rice vinegar; 240g carrots, cut into matchsticks; 4tbsp caster sugar; 4tbsp lime juice; 6tbsp fish sauce; 1-2 bird’s eye chillies, halved, very finely sliced (deseeded or not, depending on; how much heat you want); 375g cooked skinless chicken, torn; 600g round or pointed cabbage, halved, core removed and shredded; 250g freshly cooked rice vermicelli noodles, cooled; 50g coriander leaves; 30g mint leaves; 50g roasted unsalted peanuts, roughly chopped; 1 bird’s eye chilli (optional)

A Vietnamese chicken salad recipe that is excellent if you use your roast chicken leftovers.

By Diana Henry

5 January 2022

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Issy Croker

This is good for leftover roast chicken. The rice vermicelli are optional, but make it into a more substantial dish for 6; if you leave them out, the salad will serve 4.

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