When I’m looking for refreshing, summertime food, I tend to lean towards meals of salads and fresh fruits. This Vietnamese chicken salad is perfect in summertime: fresh, herby, full of chicken and best of all, cold.
My mother-in-law makes her salad without the cabbage, making it more of a hearty dish, but feel free to play around with the ratios of the ingredients to find a mix you like best.
2 cups cooked shredded chicken, cold
1/2 head of a small cabbage, shredded
1/2 cup cilantro, roughly chopped
1/2 cup rau ram (Vietnamese cilantro), roughly chopped
1/2 cup Thai basil, roughly chopped
3/4-1 cup fish sauce
juice of two limes
Mix the fish sauce and lime juice together and toss all the ingredients. Taste and season with more fish sauce is needed. Enjoy cold!