Finally, the actual Vietnamese Herb Salad with Lemongrass Chicken and my Vietnamese Salad Dressing. The best part about this salad is that you can make both the chicken and dressing in advance, come home, prepare the vegetables and herbs and you have a wonderfully easy and intensely flavorful weeknight dinner in minutes.
If you read the salad dressing post, you know that this is based on a delicious salad that I had at a Vietnamese restaurant in Seattle’s International District. This is how I remember it minus two ingredients – shredded cabbage and fried shallots – I left those out to save time and simplify the dish. For me, this is best as a quick, summer meal.
It’s refreshing, light, full of flavor and very satisfying. I hope you love it as much as we do!
NOTES:
- You can swap seedless English cucumbers, quartered and thinly sliced or regular cucumbers, seeds removed, quartered and thinly sliced for the Persian cucumbers.
- Obviously, you can shred your own carrots, but I like to save time by buying already shredded carrots. They are super cheap (especially at Trader Joe’s) and easily save me 10 minutes.
- If you are doing a Whole30, omit my dressing and figure out a sugar free option.
Did you make this recipe? Please give it a star rating below!
Vietnamese Herb Salad with Lemongrass Chicken and Vietnamese Salad Dressing. A flavorful and easy to make weeknight summer dinner!
- 1 batch Vietnamese Salad Dressing
- 1 batch Lemongrass Chicken
- 2 medium heads green leaf lettuce cleaned and ripped into bite sized pieces
- 1 large red bell pepper julienned
- 2 Persian cucumbers halved and thinly sliced
- 1 cup shredded carrots
- 1/2 cup roughly chopped fresh mint leaves
- 1/2 cup roughly chopped fresh cilantro leaves
- 1/2 cup roughly chopped fresh Thai basil leaves
- pinch kosher salt
- lime wedges for serving
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Clean lettuce and rip into bite sized pieces. Measure shredded carrots.
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Julienne bell pepper and halve and thinly slice Persian cucumbers.
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Roughly chop fresh herbs (mint, cilantro and Thai basil). Measure 1/2 cup of each.
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Combine lettuce, vegetables and herbs in a large salad bowl with a pinch of kosher salt.
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Toss with Vietnamese salad dressing Lemongrass Chicken.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Super yummy and oh so summery! And, do you know what, I have never seen shredded carrots over here in the UK? Weird, huh?
That is super weird Kellie!
That is super weird Kellie!
This is so my kind of summer salad – I love everything about this!
Thanks Jeanette!
This is stunning, Alyssa! I’m making it for dinner tonight. We love Vietnamese salads – all the fresh, crunchy flavors are perfect for a summer evening! Have you been to Tamarind Tree in the Int’l District? It’s my favorite Vietnamese spot. Have a great weekend! xx
I hope you guys love it Hannah! We have been to Tamarind Tree – it’s good! 🙂