Chicken Mint Vietnamese Salad

[h4]Dressing[/h4]

60 ml lime juice
60 ml fish sauce
1 tablespoon of rice vinegar
1 tablespoon of sugar
2 garlic cloves finely chopped
2 small red chillis, finely chopped

[h4]Salad[/h4]

3 pieces or 200g cooked shredded chicken
2 cucumbers grated
1 large carrot grated
½ red onion finely sliced
1 cup of Vietnamese mint, or garden mint
sea salt
black pepper

[h4]Instructions[/h4]
1. Make the dressing first and let it sit to dissolve the sugars
2. Make the salad, and combine with the dressing – enjoy!

Emily Stokes

One thought on “Chicken Mint Vietnamese Salad

  1. Congrats on your mag! I’ll be checking it and this site out over the weekend. I live just a bit further north than you on the south coast. xxoo

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