Vietnamese Cabbage and Chicken Salad
Bright, refreshing, and bursting with flavor, this Vietnamese Cabbage and Chicken Salad is a perfect harmony of crisp textures and zesty aromas. Tender, shredded chicken breasts are paired with thinly sliced green cabbage, vibrant carrot matchsticks, and the fresh herbal notes of mint and cilantro, creating a salad that’s as healthy as it is visually stunning. A tangy-sweet dressing made from lime juice, fish sauce, rice vinegar, and a splash of chili delivers an irresistible kick, while a sprinkle of crushed peanuts adds a delightful crunch. Ready in just 35 minutes, this dish is a versatile choice for a light lunch, a crowd-pleasing appetizer, or a side for your favorite Vietnamese-inspired meal. Experience bold flavors and wholesome ingredients with every bite of this classic Southeast Asian salad!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 cups Green cabbage
- 1 large Carrot
- 0.5 cups Fresh mint leaves
- 0.5 cups Fresh cilantro leaves
- 0.25 cups Red onion
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1.5 tablespoons Sugar
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 small Chili (optional)
- 0.25 cups Crushed peanuts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the chicken breasts in a pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, or until fully cooked. Remove the chicken from the pot and let it cool. Once cool, shred the chicken into thin strips and set aside.
While the chicken is cooking, shred the green cabbage into thin strips and place it in a large mixing bowl.
Peel and julienne the carrot into thin matchstick-size pieces and add it to the bowl with the cabbage.
Finely slice the red onion and add it to the mixing bowl along with the chopped cilantro and mint leaves.
In a small bowl, prepare the dressing by combining lime juice, fish sauce, sugar, rice vinegar, minced garlic, and finely chopped chili (if using). Stir until the sugar is dissolved.
Add the shredded chicken to the vegetable mixture in the large mixing bowl.
Pour the dressing over the salad and toss everything together until well coated.
Season with salt and black pepper to taste, adjusting the seasoning if necessary.
Transfer the salad to a serving platter or individual bowls and sprinkle with crushed peanuts on top for added texture and flavor.
Serve immediately and enjoy this light, flavorful Vietnamese salad!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 41.3 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2896 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
