Vietnamese-Style Shrimp & Fresh Herb Salad
with Cabbage, Peanuts & Garlic-Lime Dressing
- Fish
- Shellfish
- Wheat
- Peanuts
This vibrant Vietnamese-inspired salad combines tender dark meat chicken with crisp coleslaw mix, fresh cilantro, and mint leaves. Grape tomatoes and cucumber add bursts of color and flavor; crispy fried onions and peanuts contribute a welcome crunch; and sliced chili adds a touch of heat. The zesty garlic-lime dressing brings everything together for a light yet satisfying meal.
Ingredients
1 tablespoon
Fish Sauce
(Contains: Fish)
4 ounce
Heirloom Grape Tomatoes
¼ ounce
Mint
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 unit
Mini Cucumber
2 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
8 ounce
Coleslaw Mix
¼ ounce
Cilantro
1 unit
Chili Pepper
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Zest half the limes; quarter all the limes. Thinly slice chili. Halve tomatoes. Trim and thinly slice cucumber into rounds. Finely chop cilantro and mint.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
While chicken cooks, in a large bowl, combine garlic, lime zest, fish sauce, 2 tsp sugar (4 tsp for 4 servings), a large drizzle of olive oil, juice from half the lime wedges, a pinch of salt, and as much chili as you like. Whisk until thoroughly combined and slightly thickened.
To bowl with dressing, add coleslaw mix, tomatoes, cucumber, cilantro, mint, and chicken. Toss to coat; season to taste with salt and pepper.
Divide salad between shallow bowls. Top with crispy fried onions and peanuts. Serve with remaining lime wedges on the side.
