Vietnamese Cabbage-and-Chicken Salad Recipe

Name: Vietnamese Cabbage-and-Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts (about 3); 3 teaspoons salt; 2 tablespoons Asian sesame oil; 1/2 jalapeno pepper, seeds and ribs removed, sliced; 1 1-inch piece fresh ginger; 2 cups water; 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts); 2 tablespoons cider vinegar; 2 tablespoons Asian fish sauce (nam pla or nuoc mam); 1 1/2 tablespoons lime juice; 3 carrots, grated; 3 radishes, grated; 4 scallions including green tops, chopped; 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination; 1 tart apple, such as Granny Smith, cored and grated

Servings: persons

1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeno pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

1
Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil.
2
In a medium saucepan, combine the jalapeno, ginger, and water.
3
Bring to a simmer, add the chicken, and cover the pan.
4
Simmer for 5 minutes.
5
Turn the heat off and let the chicken steam for 5 minutes.
6
Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
7
Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt.
8
Toss and let stand for 10 minutes.
9
Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture.
10
Stir in the remaining 1 tablespoon sesame oil.
11
Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

352

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 15 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breasts (about 3), 3 teaspoons salt, 2 tablespoons Asian sesame oil, 1/2 jalapeno pepper, seeds and ribs removed, sliced, and more.

Yes, Vietnamese Cabbage-and-Chicken Salad 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.

Vietnamese Cabbage-and-Chicken Salad

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