If you’re looking for a refreshing, vibrant dish that bursts with flavor and can be made in under an hour, look no further than Vietnamese Chicken Salad with Cabbage. This salad is not just a meal; it’s a celebration of textures and tastes that brings the essence of Vietnamese cuisine to your kitchen. With tender chicken, crunchy cabbage, and a tangy dressing that dances on your palate, this dish is perfect for a light lunch, a picnic, or even as a dinner side. Plus, it’s packed with nutrients, making it a guilt-free indulgence you can enjoy any time of the year.
Why Vietnamese Chicken Salad with Cabbage is Worth Your Time
Vietnamese Chicken Salad with Cabbage is a delightful blend of flavors and textures that truly satisfies. The balance between the crispness of the cabbage and the savory chicken creates a harmonious dish that is not only delicious but also nutritious. The use of fresh herbs, along with a zesty dressing, enhances the overall experience, making it a dish that appeals to both the eye and the palate. Moreover, it’s quick to prepare and can be customized with your favorite vegetables or proteins, making it a versatile addition to your recipe repertoire.
What to Buy
- 1 lb boneless, skinless chicken breast
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded or julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp Sriracha sauce (or more, to taste)
- 1/2 tsp minced garlic
- 3 T Monkfruit sweetener, or sweetener of your choice
- 3 T unseasoned rice vinegar (not sweetened)
- 3 T fresh lime juice
- 3 T fish sauce
- Salt and freshly ground black pepper, to taste
Equipment at a Glance
- Large mixing bowl: For tossing the salad ingredients together.
- Whisk or fork: For combining the dressing smoothly.
- Knife: For chopping and julienning vegetables.
- Cutting board: A safe space to prepare your ingredients.
- Serving platter: To present the salad beautifully.
Vietnamese Chicken Salad with Cabbage, Made Easy
Step 1: Prepare the Chicken
Start by boiling the chicken breast in a pot of salted water for about 15-20 minutes, or until fully cooked. Once done, remove the chicken and let it cool. Shred the chicken into bite-sized pieces and set aside.
Step 2: Prepare the Vegetables
While the chicken cools, shred the cabbage and carrots. You can use a food processor for quick and even shredding, or do it by hand with a sharp knife. Place the shredded vegetables in a large mixing bowl.
Step 3: Make the Dressing
In a separate bowl, whisk together the Sriracha sauce, minced garlic, Monkfruit sweetener, rice vinegar, lime juice, and fish sauce until well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 4: Combine Everything
Add the shredded chicken, chopped cilantro, and mint to the bowl with the cabbage and carrots. Pour the dressing over the top and toss everything together until well coated.
Step 5: Serve and Enjoy
Transfer the salad to a serving platter. You can garnish it with additional herbs or a sprinkle of sesame seeds if desired. Serve immediately and enjoy the fresh flavors of this delightful Vietnamese Chicken Salad with Cabbage!
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh spring onions and radishes for a crunchy texture.
- Summer: Incorporate diced mango or pineapple for a tropical twist.
- Fall: Mix in roasted sweet potatoes or butternut squash for warmth.
- Winter: Top with roasted nuts like peanuts or cashews for added crunch.
Frequent Missteps to Avoid
- Overcooking the chicken can lead to a dry texture. Keep an eye on it while boiling.
- Using sweetened rice vinegar can alter the flavor profile; stick to unseasoned rice vinegar.
- Not adjusting the dressing according to personal taste can result in a less enjoyable salad; make sure to taste as you mix.
- Forgetting to add fresh herbs can take away from the vibrant flavors; don’t skip this step!
Leftovers & Meal Prep
This Vietnamese Chicken Salad with Cabbage is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious. Just be aware that the cabbage may become a bit softer over time. To keep it crisp, store the dressing separately and mix it in just before serving.
Ask & Learn
Can I use other proteins instead of chicken?
Absolutely! This salad is versatile, and you can substitute chicken with grilled shrimp, tofu, or even shredded pork for a different flavor profile.
What can I use if I don’t have fish sauce?
If you don’t have fish sauce on hand, soy sauce or a combination of soy sauce and a bit of lime juice can work as a substitute, although the flavor will differ slightly.
How can I make this salad vegetarian?
To make this salad vegetarian, simply omit the chicken and fish sauce. You can add chickpeas or edamame for extra protein and texture.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the vegetables.
Similar Recipes
Hungry for More?
If you’re craving more delicious recipes that are packed with flavor and easy to make, be sure to explore our collection of fresh salads, vibrant Asian-inspired dishes, and comforting meals that are sure to satisfy your taste buds and nourish your body.
The Vietnamese Chicken Salad with Cabbage is a delightful addition to your culinary adventures, offering a perfect mix of textures and flavors that can lift any meal. Enjoy creating and sharing this dish with loved ones, and let the vibrant tastes of Vietnam inspire your kitchen!
Vietnamese Chicken Salad with Cabbage
Ingredients
- 1 lb boneless, skinless chicken breast
- 4 cups green cabbage, shredded
- 1 cup carrots, shredded or julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp Sriracha sauce (or more, to taste)
- 1/2 tsp minced garlic
- 3 T Monkfruit sweetener (or sweetener of your choice)
- 3 T unseasoned rice vinegar (not sweetened)
- 3 T fresh lime juice
- 3 T fish sauce
- Salt and freshly ground black pepper (to taste)
Instructions
- Start by boiling the chicken breast in a pot of salted water for about 15-20 minutes, or until fully cooked. Once done, remove the chicken and let it cool. Shred the chicken into bite-sized pieces and set aside.
- While the chicken cools, shred the cabbage and carrots. You can use a food processor for quick and even shredding, or do it by hand with a sharp knife. Place the shredded vegetables in a large mixing bowl.
- In a separate bowl, whisk together the Sriracha sauce, minced garlic, Monkfruit sweetener, rice vinegar, lime juice, and fish sauce until well combined. Taste and adjust the seasoning with salt and pepper as needed.
- Add the shredded chicken, chopped cilantro, and mint to the bowl with the cabbage and carrots. Pour the dressing over the top and toss everything together until well coated.
- Transfer the salad to a serving platter. You can garnish it with additional herbs or a sprinkle of sesame seeds if desired. Serve immediately and enjoy the fresh flavors of this delightful Vietnamese Chicken Salad with Cabbage!
Equipment
- Large Mixing Bowl
- Whisk or fork
- Knife
- Cutting Board
- Serving platter
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep the dressing separate until serving to maintain the crunch of the cabbage.
- Customize with your favorite vegetables or proteins for variety.
