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Vietnamese Chicken Salad

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Give new life to your Thanksgiving leftovers with this Vietnamese Chicken Salad! You can substitute turkey, too.

Salad Ingredients:

  • 1/2 rotisserie chicken or turkey, shredded
  • 1 carrot, shredded
  • 1 red bell pepper, sliced
  • 1/2 green cabbage, shredded
  • 1/4 red cabbage, shredded
  • cilantro, optional
  • mint, optional


Nước chấm (Fish Sauce) Ingredients:

  • 1/4 cup Red Boat Family Reserve 50N Fish Sauce
  • 2 limes, juiced
  • 1 Thai chili, minced
  • 2 garlic cloves, minced
  • 1/2 cup sugar
  • 1/2 cup water
    1. In a bowl, add your Red Boat Family Reserve 50N Fish sauce, lime juice, Thai chili, garlic cloves, sugar, and water. Mix well until the sugar has dissolved.
    2. In a bowl, add your shredded carrot, sliced red bell pepper, shredded cabbage, and shredded chicken or turkey. 
    3. Add ½ of your homemade fish sauce to the chicken salad and toss to combine. Refrigerate for 30 minutes. Add more fish sauce as needed when serving. Garnish with mint and or cilantro.


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