Vietnamese Chicken and Cabbage Salad Recipe
Experience a burst of bold flavors in our Vietnamese Chicken and Cabbage Salad! Fragrant mint, crunchy peanuts, and zesty lime juice elevate this dish to a new level of deliciousness and it is ready in 15 minutes!
Servings: 4
Calories: 175kcal
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, shredded 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 salad and toss well to coat.
- Fold in the peanuts and mint. Serve at room temperature or slightly chilled.
Notes
Storage Info:
Vietnamese Chicken and Cabbage Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. It's not recommended to freeze this salad, as the fresh ingredients like cabbage and herbs become soggy upon thawing.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 12g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 858mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5377IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 1mg
