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 in Portland!
For whatever reason, we were blessed with four straight days of glorious warm weather and sunshine smack dab in the middle of April. The temperature got up towards 80 degrees and a slight breeze gave us some beautiful cloudless days.
I can’t even tell you how important these not-a-cloud-in-the-sky days are to us Portlanders. They are RARE.
I did everything I could to make the most of it, including getting a nice sunburn tan, boating on the Columbia and Willamette Rivers, fishing with my friends, and lounging water-side with an ice-cold adult beverage.
I even FINALLY put together the new patio furniture, which was about the only *real* productive thing I did all weekend.
Besides making this delicious Vietnamese Chicken & Cabbage Salad, of course.
I adore simple meals which take basic ingredients and transform them into balanced perfection.
In this 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.
I could easily eat an entire platter of this stuff by myself.
And maybe I already did.
Make this salad on a sunny day and eat it outside. You’ll be feeling realllly good about life!
Here’s Your Recipe!
The Wanderlust Kitchen
Yields 4
Fragrant mint, crunchy peanuts, and fresh-squeezed lime juice bring bold flavor to this Vietnamese Chicken and Cabbage Salad!
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 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.
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