Vietnamese-Style Cold Chicken Salad

Name: Vietnamese-Style Cold Chicken Salad
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Ingredients: 300 g shredded cooked chicken; 100 g kohlrabi (julienned, soaked in water for 30 minutes and drained); 50 g carrot (julienned, soaked in water for 30 minutes and drained); 20 g onion shreds (soaked in water for 30 minutes and drained); 4 g green leaves; 100 g garlic peanuts; 3 g fine salt; 5 g sugar; 5 g white vinegar; 10 g ice water; 10 g fish sauce

A Zhejiang-style dish with a balanced sweet-and-sour flavor, distinctive taste, and vibrant colors.

46 min

Easy

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Ingredients

shredded cooked chicken 300 g

kohlrabi (julienned, soaked in water for 30 minutes and drained) 100 g

carrot (julienned, soaked in water for 30 minutes and drained) 50 g

onion shreds (soaked in water for 30 minutes and drained) 20 g

green leaves 4 g

garlic peanuts 100 g

fine salt 3 g

sugar 5 g

white vinegar 5 g

ice water 10 g

fish sauce 10 g

Instructions

Step 1

Soak the kohlrabi shreds, carrot shreds, and onion shreds in water separately for 30 minutes, then remove and drain.

Step 2

Add the fine salt, sugar, white vinegar, and fish sauce to the carrot shreds and mix well to make a sweet-and-sour dressing.

Step 3

Combine the chicken shreds, kohlrabi shreds, onion shreds, and green leaves, pour in the sweet-and-sour dressing, sprinkle with the peanuts, and serve.