Vietnamese Chicken Coleslaw Salad
Crunchy, refreshing, and packed with vibrant flavors, this Vietnamese Chicken Coleslaw Salad is the perfect fusion of texture and taste. Featuring tender, shredded chicken breast tossed with crisp green and red cabbage, sweet carrots, aromatic fresh mint and cilantro, and a zesty fish sauce-lime dressing, this salad delivers an irresistible balance of tangy, savory, and herby notes. The optional red chili adds a subtle kick, while a garnish of roasted peanuts provides the ultimate crunch. Ready in just 35 minutes, this gluten-free salad is a light yet satisfying meal, perfect for lunch or dinner. Whether you're after a healthy weeknight recipe or a show-stopping dish for entertaining, this Vietnamese-inspired classic is sure to impress! Keywords: Vietnamese chicken salad, coleslaw salad, refreshing salad recipe, healthy chicken salad, quick dinner ideas, tangy lime dressing.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 cups Green cabbage
- 1 cup Red cabbage
- 2 medium Carrots
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Unsalted peanuts
- 1 small Red chili (optional)
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1.5 tablespoons Granulated sugar
- 2 cloves Garlic
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 1 teaspoon Neutral oil (e.g., vegetable or canola)
Instructions
Bring a pot of water to a boil. Add the chicken breasts and a pinch of salt, then reduce heat to simmer. Cook for 12-15 minutes, or until the chicken is fully cooked (internal temperature of 165°F). Remove and let cool. Once cooled, shred the chicken using two forks or your hands.
While the chicken cooks, prepare the vegetables. Thinly slice the green cabbage and red cabbage. Use a julienne peeler or box grater to shred the carrots. Transfer all the vegetables to a large mixing bowl.
Chop the fresh mint leaves and cilantro leaves roughly. Add them to the bowl with the vegetables.
Finely mince the garlic and red chili (if using). In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, minced chili, and water until the sugar dissolves completely. Finally, whisk in the neutral oil to create a dressing.
Roughly chop the peanuts and set them aside for garnish.
Add the shredded chicken to the bowl of vegetables and herbs. Pour the prepared dressing over the mixture and toss everything together until well combined.
Taste and adjust seasoning if necessary, adding more lime juice or fish sauce if needed.
Transfer the salad to a serving platter or individual plates. Garnish with the chopped peanuts and serve immediately.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 11.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 785 mg | 17% | |
*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.
