Name: Cambodian Chicken Salad Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2
Ingredients: 1 big Chicken breast cooked shredded or shrimps up to you.; 4 bunch of bean thread rice noodle (soak in warm water); 1 big shredded carrot; 1 cucumber sliced thin; 4 cups of shredded cabbage; 1 red bell pepper sliced thin (if you like color); 1/2 cup of crush roasted peanut for garnish; Mints, basil, cilantro for garnish; 3 tablespoon of sugar (more or less up to you); 3 tablespoon of water; 4 tablespoon of fish sauce; 3 tablespoon of vinegar(more or less up to you); 1 red chili minced; 2 cloves of garlic pound in mortar pestle; Mix the dressing ingredient together and set aside adjust to your taste

Cambodian Chicken Salad Recipe

The Cambodian Chicken Salad Recipe offers a delightful taste of Khmer cuisine that can be easily prepared at home. It features thread rice noodles combined with shredded chicken or optional shrimp, mixed with an assortment of fresh herbs to create a delicious and satisfying dish. The key ingredients include chicken breast (shredded), bean thread rice noodles (soaked in warm water), shredded carrot, thinly sliced cucumber, shredded cabbage, red bell pepper (optional for added color), crushed roasted peanuts for garnish, and a selection of fresh herbs like mint, basil, and cilantro.

The dressing for the salad is a blend of sugar, water, fish sauce, vinegar, minced red chili, and pounded garlic, offering a perfect balance of sweet, tangy, and savory flavors. This dressing is mixed together and set aside, allowing for adjustments to suit individual taste preferences.

To prepare the salad, the soaked rice noodles are briefly boiled, drained, and then cooled under cold water before being set aside. In a large bowl, the shredded chicken, noodles, and all the salad ingredients are combined. Half of the prepared dressing is poured over the mixture, ensuring a well-balanced flavor throughout. Additional dressing can be added as needed, based on personal preference.

Just before serving, the salad is garnished with fresh mint, basil, cilantro, and a generous sprinkling of crushed peanuts. It is recommended not to mix the salad too far in advance, ideally about 15 minutes before it’s time to eat, to ensure optimal taste and texture. The Cambodian Chicken Salad is best enjoyed cold and pairs wonderfully with any Asian BBQ chicken or meat dish. The roasted peanuts provide a crucial element of crunch and flavor, making them an essential component of this delightful Cambodian salad.

Ingredients

1 big Chicken breast cooked shredded or shrimps up to you.
4 bunch of bean thread rice noodle (soak in warm water)
1 big shredded carrot
1 cucumber sliced thin
4 cups of shredded cabbage
1 red bell pepper sliced thin (if you like color)
1/2 cup of crush roasted peanut for garnish
Mints, basil, cilantro for garnish

Dressing

3 tablespoon of sugar (more or less up to you)
3 tablespoon of water
4 tablespoon of fish sauce
3 tablespoon of vinegar(more or less up to you)
1 red chili minced
2 cloves of garlic pound in mortar pestle
Mix the dressing ingredient together and set aside adjust to your taste

Directions to make Cambodian Chicken Salad Recipe

Boil water turn the heat off and put the soaked noodle in for only 1 minute drain under cold water shake the water off set aside.
In a large bowl combine all the salad ingredients, chicken, and noodle together pour half of the dressing on the salad mix well
Add a more dressing as needed.
Before serving add mint, basil, cilantro, and garnish with crush peanut.

Serve cold with any Asian BBQ chicken or meat.

Note: Don’t mix the salad too long do it 15 minutes before you ready to eat. The salad will not taste good without the roasted peanut.

Enjoy

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