Vietnamese Chicken and Cabbage Salad

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!

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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!
4.5 from 44 votes
Pin Rate
Course: Salad
Cuisine: Vietnamese
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 206kcal
Author: Linda
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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

Serving: 1serving | Calories: 206kcal | Carbohydrates: 14g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 809mg | Fiber: 3g | Sugar: 8g

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures 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. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 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!