Vietnamese Chicken and Mint Salad

Name: Vietnamese Chicken and Mint Salad
Ingredients: as needed Sweetener (erythritol and monk fruit blend); as needed Fish sauce (or Thai fish sauce); as needed Lime juice; as needed Lime zest; as needed Olive oil; to taste Serrano chilies (with seeds); to taste Garlic (minced or grated); to taste Black pepper; as needed Salt; a little bit Water; 1 Carrot (peeled); 1 Red onion; as needed Mint leaves; as needed Cilantro leaves; to taste Hickory smoked almonds (or roasted unsalted peanuts); 1 head White or green cabbage (or napa cabbage); as needed Chicken breasts (raw, cooked, or rotisserie chicken); 2-3 Shallots

18 ingredients · from Keto Meals and Recipes

Ingredients

as needed Sweetener (erythritol and monk fruit blend)
as needed Fish sauce (or Thai fish sauce)
as needed Lime juice
as needed Lime zest
as needed Olive oil
to taste Serrano chilies (with seeds)
to taste Garlic (minced or grated)
to taste Black pepper
as needed Salt
a little bit Water
1 Carrot (peeled)
1 Red onion
as needed Mint leaves
as needed Cilantro leaves
to taste Hickory smoked almonds (or roasted unsalted peanuts)
1 head White or green cabbage (or napa cabbage)
as needed Chicken breasts (raw, cooked, or rotisserie chicken)
2-3 Shallots

Watch the original video

Method

The step-by-step method for this recipe is part of Foodle Pro — along with 3498 other recipes, offline access, and a library you share with your family.

See Foodle Pro — $24 a year Or watch it free on YouTube

Watch the original: “Vietnamese Chicken and Mint Salad” by Keto Meals and Recipes. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.