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Vietnamese Cabbage Chicken Salad

vietnamese cabbage chicken salad
  • (1 lb.) boneless chicken breast, or 2 cups cooked, shredded chicken
  • (3 Tbsp.) freshly squeezed lime juice
  • (2 Tbsp.) fish sauce
  • (1 Tbsp.) white vinegar, cider vinegar, or freshly squeezed lime juice
  • (1 Tbsp.) sugar
  • (1/2 tsp.) black pepper
  • (3/4 cup) onion, very thinly sliced
  • (2 cups) finely shredded green, savoy, or Napa cabbage
  • (2 Tbsp.) yeast (bread machine, rapid rise, or active dry)
  • (3/4 cup) shredded carrots
  • (1/2 cup) fresh mint leaves, cilantro, or basil leaves, coarsley chopped
  • (1/2 cup) rau ram leaves (optional)
  • (3 Tbsp.) roasted and salted peanuts, coarsely chopped (optional)

Vietnamese Cabbage Chicken Salad

Shredded chicken, cabbage and carrots tossed with herbs in a lime and fish sauce dressing.

Preparation Time
About 15 minutes
Cook Time
About 15 minutes


  1. 1Place chicken into a medium saucepan with 2-3 cups water. Place over medium high heat to boil, then reduce heat and simmer 10-15 minutes.
  2. 2In a medium bowl, stir together lime juice, fish sauce, vinegar, sugar and pepper until dissolved. Toss in onion, set aside.
  3. 3Shred chicken when cool. Add to onion mixture, along with cabbage, carrots, mint and herbs, toss to coat. Serve with peanuts on top and enjoy!

Nutritional Information

Serving Size: 1/6 of salad

Amount Per Serving:
  • Calories 206
  • Total Fat 3.5 g
  • Total Carbohydrate 14 g
  • Protein 29 g
  • Cholesterol 78 mg
  • Sodium 760 mg
  • Fiber 2 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: Asian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Fish

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.