Healthy Vietnamese Salad

• 2 cups mixed salad greens

• 1 medium cucumber, julienned

• 1 cup shredded carrots

• 1 cup thinly sliced red cabbage

• 1 medium bell pepper, thinly sliced

• 1/2 cup fresh mint leaves

• 1/2 cup fresh cilantro leaves

• 1/2 cup fresh basil leaves

• 2 green onions, thinly sliced

• 1/4 cup crushed unsalted peanuts

• 200 grams grilled chicken breast, thinly sliced (or tofu for a vegetarian option)

• For the dressing:

• 3 tablespoons fresh lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon honey or sugar

• 1 clove garlic, minced

• 1/2 teaspoon grated ginger

• 1 small chili, minced (optional)

• Salt and pepper to taste

1. Wash the mixed salad greens and pat them dry.


2. Julienne the cucumber and shred the carrots.


3. Thinly slice the red cabbage and bell pepper.


4. Chop the mint, cilantro, and basil leaves.


5. Thinly slice the green onions.


6. Grill the chicken breast or tofu, and slice it thinly.


7. In a large bowl, combine the salad greens, cucumber, carrots, red cabbage, bell pepper, mint, cilantro, basil, and green onions.


8. In a small bowl, whisk together the fresh lime juice, rice vinegar, soy sauce, honey or sugar, minced garlic, grated ginger, and minced chili (if using).


9. Season the dressing with salt and pepper to taste.


10. Drizzle the dressing over the salad and toss until well combined.


11. Top the salad with the grilled chicken or tofu slices.


12. Garnish with crushed unsalted peanuts before serving.