Vietnamese Chicken and Rice Noodle Salad with Nuoc Cham Dressing
Serve ingredients separately on a big platter, family style. Everyone in the family will love choosing the ingredients for their own salad bowls. Studies have shown that children eat more healthy variety of ingredients when given a choice
Kcalories per serve 346 / Protein 26.3g
Serves: 4Prep time: 20 minutes
ingredients
1 pack Rice Vermicelli noodles (4 serves)
1 Rotisserie Chicken, meat removed (see notes)
1 Cup Shredded Purple Cabbage
1 Cup Shredded White Cabbage
1 Grated Carrot
1 Cup Bean Sprouts
1 Cup Edamame Beans
1 bunch Coriander, Torn
Fresh red Chili, sliced
2 Tbsp Salted Peanuts, Crushed
For the Nuoc Cham Dressing:
1 Tbsp Fish Sauce (or sub Tamari)
1 Tbsp Honey
1/2 tsp Sesame Oil
Juice of 1 lime
Instructions
Cook rice noodles according to instructions. Run over cold water, Drain and set aside
2. Arrange all other ingredients on a large platter in piles
3. Stir together the dressing ingredients and serve on the side
Notes: use the chicken carcass to make nutritious bone broth. Cover with 2L water and boil for 2 hours with an onion and carrot and 1 Tbsp Apple Cider Vinegar. Drain. Use this for soups, to cook grains in, or drink as a nutritious, wholesome snack
