Vietnamese Chicken Salad with Cabbage
A simple Vietnamese-style dressing for chicken salad with cabbage featuring lime, fish sauce, Sriracha, and Monkfruit sweetener.
Equipment
- Medium Bowl
- Whisk
- serving bowl or sealed container
Ingredients
Ingredients
- 1 tsp. Sriracha Sauce or more, to taste
- 1/2 tsp. minced garlic
- 3 T Monkfruit sweetener or sweetener of your choice
- 3 T unseasoned rice vinegar not sweetened
- 3 T fresh lime juice see notes
- 3 T fish sauce see notes
- salt and fresh ground black pepper to taste
Instructions
Instructions
- Measure into a medium bowl: 1 tsp Sriracha Sauce, 1/2 tsp minced garlic, 3 T Monkfruit sweetener, 3 T unseasoned rice vinegar, 3 T fresh lime juice, and 3 T fish sauce.
- Whisk the ingredients together vigorously until the Monkfruit sweetener is fully dissolved and the dressing is smooth.
- Taste the dressing and season with salt and fresh ground black pepper to taste.
- If you want more heat, add additional Sriracha a little at a time and whisk after each addition (the recipe lists 1 tsp to start).
- Transfer the dressing to a serving bowl or a sealed container; use immediately or refrigerate until ready to use.