Chicken and Cabbage Salad with Fresh Mint Recipe

Name: Chicken and Cabbage Salad with Fresh Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless chicken breasts, or 2 cups cooked, shredded chicken; 3 tablespoons freshly squeezed lime juice; 2 tablespoons fish sauce; 1 tablespoon white or cider vinegar, or freshly squeezed lime juice; 1 tablespoon sugar; 1/2 teaspoon black pepper; 3/4 cup very thinly sliced onion; 1/2 cup fresh mint, cilantro, or basil leaves; 1/2 cup rau rom leaves, (optional); 2 cups finely shredded green, savoy, or napa cabbage; 3/4 cup shredded carrots; 3 tablespoons coarsely chopped roasted and salted peanuts (optional)

Servings: persons

1 pound boneless chicken breasts, or 2 cups cooked, shredded chicken
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon white or cider vinegar, or freshly squeezed lime juice
1 tablespoon sugar
1/2 teaspoon black pepper
3/4 cup very thinly sliced onion
1/2 cup fresh mint, cilantro, or basil leaves
1/2 cup rau rom leaves, (optional)
2 cups finely shredded green, savoy, or napa cabbage
3/4 cup shredded carrots
3 tablespoons coarsely chopped roasted and salted peanuts (optional)

1
Put the chicken in a medium saucepan and add 2 to 3 cups of water, enough to cover the chicken by about 1/2 inch.
2
Bring to a rolling boil over medium-high heat, reduce the heat to maintain a lively simmer, and cook until done, 10 to 15 minutes.
3
Meanwhile, combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well.
4
Add the onion and toss to coat.
5
Set aside for 20 to 30 minutes, until you are ready to complete the dish.
6
Transfer the meat to a plate to cool, reserving the broth for another use, such as making soup or cooking rice.
7
When the chicken is cool, tear it into long, thin shreds.
8
Coarsely chop the mint and the rau ram, if you are using it.
9
Add the shredded chicken, cabbage, carrots, mint, and rau ram to the bowl of onions and seasonings and toss to coat everything well.
10
Mound the salad on a serving plate and top with chopped peanuts, if you are using them.
11
Serve at room temperature or chilled.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound boneless chicken breasts, or 2 cups cooked, shredded chicken, 3 tablespoons freshly squeezed lime juice, 2 tablespoons fish sauce, 1 tablespoon white or cider vinegar, or freshly squeezed lime juice, and more.

Yes, Chicken and Cabbage Salad with Fresh Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Cabbage Salad with Fresh Mint

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