Vietnamese Chicken And Cabbage Salad Recipe

Name: Vietnamese Chicken And Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vietnamese vinaigrette; 2 chile peppers, seeded + minced; 1 garlic clove, minced; 2 tablespoons sugar (I like using brown, but white works too); 1 tablespoon unseasoned rice wine vinegar; 3 tablespoons lime juice, freshly squeezed; 3 tablespoons nuoc mam or nam pla (fish sauce); 3 tablespoons vegetable oil; black pepper to taste; For the salad; 1 medium onion, thinly sliced; 2 cups shredded, cooked chicken; 4 cups red cabbage, shredded, soaked, rinsed and dried (see Step 2); 1 cup carrot, shredded; 1/2 cup fresh mint, chopped or torn into pieces; 1/2 cup fresh cilantro, chopped or torn into pieces; 1/2 cup fresh basil, chopped or torn into pieces (OPTIONAL)

Servings: persons

Vietnamese vinaigrette
2 chile peppers, seeded + minced
1 garlic clove, minced
2 tablespoons sugar (I like using brown, but white works too)
1 tablespoon unseasoned rice wine vinegar
3 tablespoons lime juice, freshly squeezed
3 tablespoons nuoc mam or nam pla (fish sauce)
3 tablespoons vegetable oil
black pepper to taste
For the salad
1 medium onion, thinly sliced
2 cups shredded, cooked chicken
4 cups red cabbage, shredded, soaked, rinsed and dried (see Step 2)
1 cup carrot, shredded
1/2 cup fresh mint, chopped or torn into pieces
1/2 cup fresh cilantro, chopped or torn into pieces
1/2 cup fresh basil, chopped or torn into pieces (OPTIONAL)

1
Combine chiles, garlic, sugar, vinegar, lime juice, fish sauce, and oil in a bowl. Add pepper to taste. Taste again. Every now and then I find I need to add a little more of this or that to get the right balance. Toss in sliced onion and allow to stand for 30 mn.
2
Soak and rinse shredded cabbage a couple of times to remove bitterness. Taste a piece of cabbage to test. It may take more than two soak/rinse cycles to remove the bitterness. Casually dry the cabbage (it doesn't have to be bone dry, but it shouldn't be soaking wet either.)
3
In a large bowl, combine shredded chicken, casually dried cabbage, carrots, mint and cilantro.
4
Sprinkle vinaigrette and onions over chicken/cabbage mixture, and toss well.
5
Devour!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Vietnamese vinaigrette, 2 chile peppers, seeded + minced, 1 garlic clove, minced, 2 tablespoons sugar (I like using brown, but white works too), and more.

Yes, Vietnamese Chicken And Cabbage 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.

That's it — enjoy your meal!

Vietnamese Chicken And Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions