Vietnamese Salad with Chicken


½ cup finely chopped shallots

½ cup finely chopped parsley

400 gms sugar loaf cabbage finely shredded

2 medium carrots julienned1 cup young inner stalks celery finely sliced including some leaves

1 cup red capsicum finely sliced into strips

1 cup green or yellow capsicum finely sliced into strips

500 gms cooked chicken tenderloins
1cup mint approx (50 gms stemmed weight)

½ cup Vietnamese mint , leaves picked (25gms)

½ cup thai basil (25gms)

1 cup roasted peanuts


  1. In a large bowl combine cabbage, carrot, celery, capsicum, shallot and herbs.
  2. Garnish with roasted peanuts and extra mint leaves
  3. Place cooked chicken on top.
  4. Serve dressing in a jug separately

Chicken Marinade


500gms chicken tenderloins

2 cloves garlic

1 dessertsp grated ginger

1 tablesp light soy sauce

2 tablesp olive oil


  1. Combine all ingredients
  2. Marinade for as long as possible-overnight
  3. Cook in a small amount of olive oil till chicken is brown and cooked through

Vietnamese Salad Dressing


2 long red chillis seeded finely chopped

4 large clove garlic finely grated

4 teasp ginger finely grated

8 tbsp Xylitol or sugar (1/2 cup) See note:

6 tbsp rice vinegar (90ml) See note

12 tbsp lime juice (180ml)

6 tbsp fish sauce (90ml)

6 tbsp vegetable oil (90ml)


  1. Combine all ingredients. I like to use a blender
  2. You will not need to use all of this dressing .
  3. Place remainder in a jar. It will keep for months in the refrigerator


Xylitol: Sugar replacement made from the leaves of the birch tree. It looks and tastes like sugar and has half the calories. It is available from any health food store

Rice wine: You can use any white vinegar