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.
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
- 1½tbsplime juice
- 3carrots
- 3radishes
- 4scallions,including green tops
- 2cupsmint,coarse chopped
- 1tart apple
Instructions
-
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.
-
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.
-
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.
-
Add the carrots, radishes, scallions, 1½ cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining sesame oil.
-
Serve the salad topped with the chicken and the remaining herbs. Enjoy!
Nutrition
- Calories:Â 403.75kcal
- Fat:Â 18.21g
- Saturated Fat:Â 4.21g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 7.12g
- Polyunsaturated Fat:Â 5.37g
- Carbohydrates:Â 33.04g
- Fiber:Â 12.47g
- Sugar:Â 15.28g
- Protein:Â 29.91g
- Cholesterol:Â 72.57mg
- Sodium:Â 1569.40mg
- Calcium:Â 240.62mg
- Potassium:Â 1229.26mg
- Iron:Â 8.02mg
- Vitamin A: 524.81µg
- Vitamin C:Â 104.70mg
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