Vietnamese Cabbage Chicken Salad is a beautiful, refreshing, main course salad perfect for summer. Whether it is served as an everyday dinner or at a luncheon with friends, when mint is growing in my garden this recipe comes to mind.
People often tell me they feel like they are in a rut cooking the same recipes over and over. I suggest thinking about the seasons. Keep a list of favourite seasonal recipes that you want to make again next year. This adds more variety to your meal choices. I don’t have a great system for this but after years of cooking I’ve got plenty of recipes to work with.
If you like this idea then write the name of two or three recipes on a card, right now. Post it inside a cupboard door and challenge yourself to make them before the end of summer. There is no deadline, just give it a try.
Thanks to follower Sue Jennett for sharing this photo of her version of Vietnamese Chicken Salad.
|Sue is the host of A Canadian Celiac podcast. I always recommend this informative podcast for anyone on a gluten free diet. The only thing we know for sure is that things change so continuous learning needs to be a priority. Listening to the podcast is a great way to stay up to date.|
Going out to the garden to pick fresh herbs for cooking may sound romantic…or even challenging…but it isn’t. Some herbs are easy to grow and mint is one of them. No green thumb is needed and you don’t even need a garden…just a pot. You can buy a small mint plant in the spring for the same price you would pay for a single package of mint at the store. So if you have never grown mint some year you could try it.
Here are a few other ways I like to use the mint from my garden.
So if you want a fresh tasting salad try this Vietnamese Cabbage Chicken Salad on a hot summer night. I also enjoy the leftovers in my lunch the next day. Let me know if you tried it and if you grow mint too.
|1 Thai bird chile*, seeded and finely chopped|
|3 cloves garlic, minced|
|2 Tbsp sugar|
|1 Tbsp rice vinegar|
|3 Tbsp lime juice|
|3 Tbsp fish sauce|
|3 Tbsp vegetable oil|
|1 medium onion, thinly sliced|
|Freshly ground black pepper|
|2 small chicken breasts, cooked and shredded (about 2 cups)|
|2 cups shredded green cabbage|
|2 cups purple cabbage|
|1 cup shredded carrot|
|½ cup shredded fresh mint|
|GARNISH – cilantro sprigs, fresh mint and crushed peanuts|
|*Thai bird chiles are tiny and hot. Substitute a jalapeno or serrano chile to suit your taste.|
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