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
- 3/4 cup cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup chopped green onions
- 1/2 cup salted roasted peanuts, chopped
For the dressing:
- 1/4 cup fresh lime juice (from about 4 limes)
- 1/4 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