Chicken and wombok salad

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Chicken and wombok salad

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  • 0:20 Prep
  • 4 Servings
  • Capable cooks

Gather fiery chillies, bunches of feathery coriander and this easy Vietnamese recipe, and you’re all set to make a fresh and delicious midweek meal.

Featured in
Nutrition information, Quick meals

Ingredients

  • 1 whole barbecued chicken, skin and bones removed, meat shredded
  • 2 cups finely shredded wombok (Chinese cabbage)
  • 1 red onion, halved, thinly sliced
  • 1/3 cup torn fresh mint leaves
  • 1/4 cup fresh coriander leaves dressing
  • 2 tablespoons fish sauce (see note)
  • 1 1/2 tablespoons caster sugar
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 3 teaspoons rice wine vinegar
  • 1 long fresh red chilli, seeded, finely chopped

Method

  • Step 1
    To make the dressing, stir the fish sauce, sugar, water, soy sauce, vinegar and chilli in a small bowl until the sugar dissolves.
  • Step 2
    Combine the chicken, wombok, onion, mint and coriander in a bowl. Pour over the dressing and toss to combine. Divide the salad among serving dishes.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 1731 kj

    Energy

  • 11g

    Fat Total

  • 3g

    Saturated Fat

  • 2g

    Fibre

  • 70g

    Protein

  • 233mg

    Cholesterol

  • 1472.41mg

    Sodium

  • 8g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve

Notes

Tip: Add fish sauce to taste.

  • Author: Alison Adams
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au

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