Vietnamese Chicken Salad with Cabbage
This Vietnamese Chicken Salad is a refreshing burst of flavors! Tender chicken and crunchy cabbage come together in a tangy, zesty dressing.
Equipment
- Large Mixing Bowl
- Whisk or fork
- Knife
- Cutting Board
- Serving platter
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!
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.