Chicken and Cabbage Salad with Mint is a refreshing Vietnamese Chicken Salad made easy with cooked or rotisserie chicken!
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Vietnamese Food – A Favorite!
If I had to pick my favorite cuisine it would have to be Thai or Vietnamese and not just because I adopted my three daughters from Vietnam. I love the combination of fish sauce, sugar, limes, chile peppers, mint and cilantro that occur either all together or in some form in most of the recipes. Those flavors are just the epitome of fresh to me. During the summer when my mint plants are flourishing, I try to work in Vietnamese or Thai recipes at least once a week.
Quick and Easy Vietnamese Recipes
When my CSA provided me a huge head of purple cabbage, I knew just what I was going to make with it. I found this recipe in my go-to Vietnamese Cookbook – Quick & Easy Vietnamese: 75 Everyday Recipes
Some of my other favorite Vietnamese Cookbooks: The Pho Cookbook, Into the Vietnamese Kitchen, and The Slanted Door.
Vietnamese Chicken Salad with Cabbage and Mint
One of the things that I love about this recipe is that it’s all in one bowl. You make the dressing and add the thinly sliced onions in to let them soak for at least 20 to 30 minutes. What I did was add the dressing, add the onions and then layer everything else on top, ending with the chicken and pop it into the fridge. Then when it was time for dinner, all I had to do was toss it and top each serving with the peanuts. It makes a great make-ahead salad. If you bring out your food processor
Chicken and Cabbage Salad with Fresh Mint
Ingredients
- 2 cups chicken cooked, shredded
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 3/4 cup red onions very thinly sliced
- 1/2 cup mint cilantro, or basil (I used mint)
- 2 cups cabbage finely shredded
- 3/4 cup carrots finely shredded
- 3 tablespoons peanuts roasted and salted, chopped
Instructions
- Combine the lime juice, fish sauce, vinegar, sugar and pepper in a large bowl. Stir to dissolve the sugar. Add the thinly sliced onions and push them down so that they are covered by the dressing. Let soak for 25-30 minutes (you may also just pile the rest of the ingredients on the top and store in the refrigerator and toss when ready to serve).
- Add the cabbage, carrots, mint, and chicken to the bowl and toss to coat everything. Serve on plates and top with the peanuts.
- Serve at room temperature or chilled.
Nutrition
Looking for more uses for rotisserie chicken?
Healthy Chicken and Corn Nachos
Chicken, Cucumbers and Sweet Peppers Salad
Tilly says
July 4, 2018 at 10:55 pmI’m a toss up between Thai and Vietnamese food as well! Love all the freshness in this salad!
camila says
July 4, 2018 at 10:27 pmOk. this looks way too delicious!!! I am drooling over this Vietnamese chicken!!
Iryna Bychkiv says
July 4, 2018 at 10:03 pmI have never made Vietnamese recipes before but this salad sure looks delicious. I’m sure even my picky husband (who’s not into exotic flavors) would like it.
Danielle Howard says
July 4, 2018 at 9:16 pmThis looks so lovely and healthy! I love the vibrant colors!
Britt | Sweet Tea and Thyme says
July 4, 2018 at 8:07 pmMy best friend in high school’s mom made something like this for us all the time! Love it, great recipe!
Lou Lou Girls says
June 29, 2015 at 1:22 pmThis looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, tonight at 7 pm. Lou Lou Girls
Amber | Caleigh's Kitchen says
June 24, 2015 at 5:00 pmWhat a beautiful salad! It sounds delicious! I love the addition of mint!
Thanks for sharing on Try a Bite Tuesday Link Party! Hope to see you back next week!
Bre says
June 22, 2015 at 2:03 pmAnything with peanuts, I’m all over. This looks fantastic and will be a perfect summer dinner. Thanks for sharing!
Ashley @ Big Flavors from a Tiny Kitchen says
June 22, 2015 at 2:02 pmLove the addition of fresh mint here! This salad looks absolutely fabulous, Pam!
Liz says
June 22, 2015 at 10:41 amYum- thank you Pam and have a great day!
allie @ Through Her Looking Glass says
June 22, 2015 at 9:04 amDear Pam – What a great new use for the overabundance of mint in my garden! I also loved learning about your daughters from Vietnam. I make mint extract too, but I’ve never frozen mint! Love learning new things, thank you Pam!
Rebecca @ Strength and Sunshine says
June 22, 2015 at 8:27 amOkay, this looks and sounds super awesome! I love loading in fresh herbs too…just brings a dish to the next level!