Vietnamese Cabbage-and-Chicken Salad Recipe

Vietnamese Cabbage-and-Chicken Salad Recipe

How To Make Vietnamese Cabbage-and-Chicken Salad

Enjoy refreshing greens Vietnamese-style in this cabbage and chicken salad that’s made from shredded chicken served over tangy veggies.

Preparation: 15 minutes
Cooking: 5 minutes
Additional Time: 15 minutes
Total: 35 minutes



  • 1lbchicken breasts,boneless and skinless
  • 3tspsalt
  • 2tbspAsian sesame oil
  • ½jalapeno pepper
  • 1fresh ginger
  • 2cupswater
  • 1headgreen cabbage
  • 2tbspcider vinegar
  • 2tbspAsian fish sauce,nam pla or nuoc mam
  • tbsplime juice
  • 3carrots
  • 3radishes
  • 4scallions,including green tops
  • 2cupsmint,coarse chopped
  • 1tart apple


  1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes.

  2. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

  3. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with vinegar, fish sauce, lime juice, and the remaining salt. Toss and let stand for 10 minutes.

  4. Add the carrots, radishes, scallions, 1½ cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining sesame oil.

  5. Serve the salad topped with the chicken and the remaining herbs. Enjoy!


  • Calories: 403.75kcal
  • Fat: 18.21g
  • Saturated Fat: 4.21g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 7.12g
  • Polyunsaturated Fat: 5.37g
  • Carbohydrates: 33.04g
  • Fiber: 12.47g
  • Sugar: 15.28g
  • Protein: 29.91g
  • Cholesterol: 72.57mg
  • Sodium: 1569.40mg
  • Calcium: 240.62mg
  • Potassium: 1229.26mg
  • Iron: 8.02mg
  • Vitamin A: 524.81µg
  • Vitamin C: 104.70mg
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