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Feature image of salad on a plate with chopsticks

Vietnamese Chicken and Cabbage Salad

Lori
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • FOR THE DRESSING:
  • 1 medium garlic diced
  • 4 tablespoons of agave nectar or sugar
  • 4 tablespoons of Asian fish sauce
  • 4 1/2 tablespoons of fresh lime juice
  • 3 tablespoons white vinegar
  • 3 tablespoons water
  • FOR THE SALAD:
  • 2 1/2 cups thinly sliced green cabbage
  • 1 1/2 cups thinly sliced red cabbage
  • 1 pound chicken breast tenders
  • 3 scallions thinly sliced
  • 2 carrots julienned or grated
  • 1/2 cup thinly sliced sweet onion
  • 1/3 cup roasted peanuts roughly chopped
  • 1. cup cilantro roughly chopped
  • 2 tablespoons of mint roughly chopped
  • Salt
  • Pepper
  • 4 lime wedges for serving

Instructions
 

  • Poach the chicken over low to medium-low heat, in just enough water to cover, seasoned with salt and pepper.
  • Meanwhile, combine the dressing ingredients and set dressing aside to intensify in flavor.
  • When the chicken is fully cooked, shred it into bit sized pieces.
  • Return the shredded chicken to the poaching liquid.
  • Prep and slice the salad ingredients.
  • Drain the shredded chicken well.
  • In a large mixing bowl, combine the chicken and the other salad ingredients.
  • Pour the dressing and toss several times.
  • Let the dressed salad sit for 2-5 minutes.
  • Transfer to a serving platter.
  • Squeeze fresh lime juice on individual portions.