Asian • Chicken & Poultry • Healthy • Main Dish • Salad • Under 30 Minutes

Vietnamese Chicken and Cabbage Salad

Anetta
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Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!

This past weekend was heaven here!

For whatever reason, we were blessed with four straight days of glorious warm weather and sunshine smack dab in the middle of April.

I did everything I could to make the most of it, including getting a nice tan and making this delicious Vietnamese Cabbage Chicken Salad, of course.

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Salad!

I adore simple meals which take basic ingredients and transform them into balanced perfection.

In this Vietnamese chicken salad recipe, the humble poached chicken, cabbage, carrots and scallions are transformed by a punch of tart lime juice, salty fish sauce, crunchy peanuts, and aromatic mint.

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken Cabbage Salad!

I could easily eat an entire platter of this stuff by myself.

And maybe I already did.

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Cabbage Salad!

Make this salad on a sunny day and eat it outside. You’ll be feeling really good about life!

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Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!

Here’s the Recipe!

Vietnamese Chicken and Cabbage Salad Recipe

Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!
4.6 from 36 votes
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Course: Salad
Cuisine: Vietnamese
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4
Calories: 206kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 2 cups cooked and shredded chicken breasts*
  • 2 1/2 cups shredded green cabbage
  • 3 scallions - sliced
  • 2 medium carrots - grated
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons roughly chopped salted peanuts
  • 1/4 cup roughly chopped mint leaves

Instructions

  • Toss the chicken, cabbage, scallions, and carrots together in a large bowl.
  • In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved.
  • Pour the dressing over the top of the salad and toss well to coat.
  • Fold in the peanuts and mint. Serve at room temperature or slightly chilled.

NOTES

* I like to poach mine in chicken broth in the slow cooker! Just place a chicken breast in the crock of your slow cooker and add enough chicken broth to cover the meat. Cook on high for 3-4 hours, or until cooked through.
Nutrition Facts
Vietnamese Chicken and Cabbage Salad Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
206
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
5
g
Cholesterol
 
51
mg
17
%
Sodium
 
809
mg
35
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
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About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  2. Holy cow, this hit the spot on a hot summer day. Super simple. I added matchstick red peppers and followed the rest to the letter; the dressing is easy to throw together and SO savory and good—I pretty much licked the bowl. A keeper!

    Reply

  6. Wow this looks so fresh and delicious! Vietnamese food is the best.. I didn’t discover it until I moved to California, but now I’m obsessed. Thanks for the great recipe 🙂

    Reply

  7. OK here is the deal. I am eating my first (double) batch of this now (it’s 9am) and I feel like I have died and gone to heaven! There have been times I have driven a total of 40 miles to and from a Vietnamese restaurant just for this dish and have paid an easy $10 for it (plus gas!). But I sit here now, eating it, and it tastes JUST AS GOOD if not better than the restaurant’s version, and I made easy triple the amount for a few bucks! This first go round I left out the chicken only because mine was frozen and I’m highly impatient. All I had to get was cabbage and mint, had everything else on hand and have enough to make another double batch! SO GOOD! Now I am craving some Pho 🙂 LOVE VIETNAMESE FOOD, thanks for this recipe nom nom nom nom!!!!

    Reply

    1. I am completely obsessed with Vietnamese food, too! This is what I always order when I go to the restaurant, so it was my inspiration to make it here at home. I’m so glad you love it, too!!

      Reply

    2. I eat Vietnamese food at least once a week. This recipe is outstanding. Next time I am going to try with a little more sugar. I used a little chilie sauce in the sauce. If you have access to a Vietnamese market try a little Ru Ram in it.

      Reply