Southeast Asian Salad

VietnameseSoutheast Asian
Written By Hannah Coward

SALAD BASE
Cabbage, shredded
Romaine, shredded 🥬
Cucumber, shredded 🥒
Carrots, julienned 🥕 (optional)
Red onion, sliced 🧅
Cherry tomatoes, halved 🍅
Pickled jalapeño, diced
Vietnamese fish dipping sauce

TOPPINGS (optional)
Fried shallot or garlic
Green onion, sliced
Crushed peanuts 🥜
Yellow chicken, shredded*

* YELLOW CHICKEN TOPPING
This can be leftover soto ayam topping or made from scratch (below).

2 boneless skinless chicken breasts, filleted
5 cloves garlic
7 Chinese shallots
1” fresh turmeric (ot 1 tbsp powder)
½ tbsp salt (or to taste)
1 tsp coriander powder
½ tsp cumin powder
½ tsp white pepper

DIRECTIONS

  • Blend spice paste together and marinate chicken overnight or at least 4 hours

  • Heat 1 tbsp vegetable oil in a large non-stick pan on high heat.

  • Sear chicken (and any remaining marinade), add about ¼ cup of water, cover pan, reduce heat, and simmer 5 min or until chicken is tender.

  • Shred chicken inside pan and fully coat each piece with the watery spice paste.

Hannah Coward
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