Forget salads you need; these are salads you want. Let's start with the basics. For a truly great mixed greens salad, we ...

Vietnamese Chicken Salad. Makes about 10 cups. MAKE AHEAD: The chicken and vegetables can be made a day in advance and refrigerated in separate containers or resealable plastic food storage bags.

Vietnamese chicken salad features crunchy cabbage and an umami-forward dressing made with fish sauce. Gretchen McKay/Pittsburgh Post-Gazette/TNS I know summer has officially set in when I opt for ...

Welcome to an exciting culinary journey with Chef Bryan Woolley’s Vietnamese Chicken Salad. ... 1 small cabbage, shredded. 4 green onions, sliced. 2 carrots, peeled and julienned.

1/2 medium head green or red cabbage, cored and shredded (about 4 cups) 2 large carrots, peeled and shredded on the large holes of a box grater (about 2 cups) 2 medium jalapeño chilies, stemmed ...

2 cups shredded cabbage (I used a store-bought coleslaw vegetable mix) 2 cups shredded carrots; 1 cup chopped cilantro; For salad dressing and to finish: 1/2 cup fish sauce; 6 tablespoons rice ...

4. Cut mushrooms in half lengthwise, and slice diagonally into 2-inch-long, ¼-inch-thick pieces (about 3 cups sliced).Heat oil in a 10-inch nonstick skillet over medium until oil ripples.

Vietnamese salads shine in the world's top 100 list, led by mixed pho at number 35, alongside other dishes like beef salad.

Meanwhile, preheat a 6-quart air fryer to 400℉ for 5 minutes. Stir together rice and 2 tablespoons sesame oil in a large bowl until combined.