Freshen up your weeknight meals with this Vietnamese-inspired easy chicken and rice salad. Plus, it only costs $3.43 per serve to make!
Ingredients
- 1 cup jasmine rice
- 1 tbs sunflower oil
- 600g chicken sausages
- 1/3 cup sweet chilli sauce
- 1 garlic clove, crushed
- 1/2 tsp fish sauce
- 2 cups shredded Chinese cabbage (wombok)
- 1 Lebanese cucumber, peeled into ribbons
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1/4 cup roasted salted cashews, roughly chopped
Vietnamese dressing
- 2 tsp caster sugar
- 1 tbs fish sauce
- 1 tbs white vinegar
- 1 tbs lime juice, plus extra lime wedges to serve
- 1 long red chilli, thinly sliced
Method
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Step 1Cook rice following absorption method on packet. Set aside to cool slightly.
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Step 2Meanwhile, make the Vietnamese dressing. Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.
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Step 3Heat oil in a large frying pan over Medium-High heat. Add sausages. Cook, turning occasionally, for 5 minutes or until sausages are browned.
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Step 4Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tbs water in a small bowl. Increase heat to High. Add sweet chilli sauce mixture to sausages in pan. Cook, stirring occasionally, for 3 minutes or until sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.
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Step 5Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.
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Step 6Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.
Recipe Notes
You can make the Vietnamese dressing up to 1 week ahead. Store in an airtight container in the refrigerator.
This recipe was created by Charlotte Binns-McDonald for Super Food Ideas.
Recipe Reviews (3)
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