@alissanguyen_: 🥗 VIETNAMESE CHICKEN SALAD (USING A ROTISSERIE CHICKEN) Salad Ingredients 1 small cabbage, thinly sliced 2 carrots, julienned ¼ cup cilantro, chopped ¼ cup basil leaves, chopped 2 tbsp roasted peanuts, crushed Meat from 1 rotisserie chicken, shredded Instructions - Add the cabbage, carrots, cilantro, basil, peanuts, and shredded rotisserie chicken to a large mixing bowl. - Toss until well combined. - Pour the dressing over the salad and toss again until evenly coated. - Top with pickled red onions before serving. Note: This salad is very forgiving. Feel free to adjust the amount of herbs, vegetables, or peanuts to suit your 🧅 QUICK PICKLED RED ONIONS Ingredients ½ red onion, thinly sliced ½ cup warm water ½ cup vinegar 2 tsp sugar Instructions - In a small bowl or jar, combine the warm water, vinegar, and sugar. Stir until the sugar has dissolved. - Add the sliced red onions and submerge them in the liquid. - Let sit for at least 30 minutes before serving. For best flavor, refrigerate for a few hours or over night 🐟FISH SAUCE DRESSING Ingredients 1 can Coco Rico (12 oz) ¼ cup sugar 2 tbsp garlic, minced ¼ cup fish sauce 2 tbsp vinegar 1 tsp sambal oelek or garlic chili paste Instructions - Combine all ingredients in a bowl or jar. - Whisk or shake until the sugar has completely dissolved. - Taste and adjust as needed. Note: My preferred fish sauce is naturally sweeter, so you may want to reduce the sugar or add a little extra fish sauce depending on your taste preference.

Alissa Nguyen Won

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Region: US

Friday 16 October 2026 23:02:43 GMT