This quick Vietnamese Chicken and Cabbage Salad is everything you want in a no-cook weeknight meal—fresh, filling, and bursting with flavor. We’re using pre-shredded cabbage to save time plus juicy chicken breast, crisp veggies, salty peanuts, and loads of herbs, all tossed in a dynamite sweet soy lime dressing. Serve this meal-worthy salad as is or alongside rice for a heartier option!
I am STOKED for you to lay mouth on the fresh fabulousness that is this southeast asian-inspired cabbage salad. You know I live for healthy salad recipes, but this one delivers flavor and texture in an entirely new way.
When I was developing this recipe, my goal was a super bright and refreshing salad that's not only chock full of texture, herbs, and an irresistible dressing, but also satisfying enough to call dinner.
I can't think of anything better then dining on this scrumptious salad al fresco, daydreaming about honeymooning in Vietnam (which we still have not checked off our bucket list, LOL).
The why behind star ingredients
- Cabbage: I know cabbage can seem blasé, but it's truly such an underrated sturdy base that holds up to dressing far better than lettuce. I tested this recipe with store-bought shredded cabbage, coleslaw mix, and hand-shredded Napa. Honestly any variety works, but you can totally choose a sweeter one if you want. In my opinion, pre-shredded cabbage is a total convenience win.
- Crisp veggies: I like using pre-shredded carrots for ease and bell pepper for color and more texture. Steer clear of watery veggies like cucumber that would make this soggy.
- Herbs: During testing it was clear that mint totally brings this salad to another level; don't be temped to leave it out! I developed this with tons of fresh cilantro as well which adds a major herbaceous flavor punch.
- Dressing: It took a little bit of testing to nail the ratio of acidic lime juice to olive oil and soy + fish sauce. I wanted a) the authenticity of fish sauce (key for flavor, don't skip it!) balanced with familiar soy sauce and b) plenty of punchy lime juice balanced with honey. Sriracha adds more depth (and does not make it spicy). The end result is the perfect blend of sweet, salty, tangy, and umami. It may not be traditional but it's the proportions I loved most!
- Peanuts: Another layer of toasty, salty crunch for texture dimension? Yes, please. I've also made this with roasted salted cashews but I do prefer peanuts.
Let's make it!
Storing leftovers
Because of all the fresh herbs and cabbage, I found this salad to taste best the day it's made. We did enjoy leftovers the next day, but I don't recommend storing it past that.
To make this ahead, store the dressing separately from all the salad ingredients and combine them right before serving.
I hope you're as obsessed with this unique salad recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and are the best way to support food bloggers. Your feedback helps me to continue to share recipes you'll crave!
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30-Minute Chicken and Cabbage Salad with Vietnamese Dressing
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 cups) 1x
- Category: Salads
- Method: No Cook
- Cuisine: Southeast-Asian
- Diet: Gluten Free
Description
This quick Vietnamese Chicken and Cabbage Salad is everything you want in a no-cook weeknight meal—fresh, filling, and bursting with flavor. We’re using pre-shredded cabbage to save time, then tossing it with juicy chicken breast, crisp veggies, salty peanuts, and loads of herbs, all tossed in a dynamite southeast asian soy lime dressing. Serve this meal-worthy salad as is or alongside rice for a heartier option!
This makes a large bowl but it shrinks as it sits and the cabbage softens. You'll have about 8 cups, or enough to serve 4 as a main dish or 6 as a side dish. We like to serve it with rice if we're having it for dinner!
Ingredients
For the salad:
- 3 cups cooked shredded chicken, from 2 small to medium chicken breasts
- 1 10oz bag shredded cabbage or coleslaw mix (or 6 heaping cups)
- 1 cup shredded carrots
- 1 red or yellow bell pepper, sliced
- ¾ cup cilantro, chopped
- ½ cup fresh mint, chopped
- ½ cup chopped green onions
- ½ cup salted roasted peanuts, chopped
For the dressing:
- ¼ cup fresh lime juice (from about 4 limes)
- ¼ cup extra virgin olive oil
- 3 tbsp reduced sodium soy sauce*
- 3 tbsp honey
- 1 tbsp fish sauce (I use Red Boat)
- 1 tbsp sriracha
- 3 garlic cloves, minced
Instructions
- Place chicken, cabbage, carrots, peppers, cilantro, mint and green onions in a large mixing bowl.
- To a liquid measuring cup or medium bowl, add all the dressing ingredients. Whisk to combine.
- Pour dressing over salad right before serving, tossing to combine. Enjoy room temp or chilled. Store leftovers for up to 1 day in the fridge (it's best enjoyed day of).
Notes
I cook my chicken in the Instant Pot for this, but you can also use grilled chicken or rotisserie chicken.
*sub tamari to make gluten free but start with only 2 tbsp. Dress salad and adjust as needed since tamari has more sodium.
Fish sauce is key for depth of flavor and umami. You can sub more soy sauce but I really recommend fish sauce for the best, most authentic flavor here.
Adapted from this recipe
Carly says
This is so easy and so good! The dressing is on point! My husband asked if I could make the dressing again because he loved it so much. Definitely will be making again.
Alexis Joseph, MS, RD says
Yayyy you made my day, Carly! So thrilled your husband was into it 🙂
Dylan says
This salad is so good! I love the fresh flavours. I've made a couple times and it holds up pretty well for leftovers the following day. I love serving with rice for a filling meal 🙂
Alexis Joseph, MS, RD says
Yayyy isn’t it so delish with rice??
Anne Caruso says
This looks delicious and nutritious. I will make it with shredded tofu, coated with corn starch and sautéed in olive oil.
Alexis Joseph, MS, RD says
That sounds divine!!