Vietnamese Cabbage-and-Chicken Salad Recipe

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Minnie Bailey Modified: March 25, 2022
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

Serves:

Ingredients

  • 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

Instructions

  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!

Nutrition

  • 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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