Chicken and Cabbage Salad with Mint is a refreshing Vietnamese Chicken Salad made easy with cooked or rotisserie chicken!
Post may contain affiliate links, full disclosure on sidebar.
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 by Nancie McDermott, which I bought way back in 2009. I love this book. It falls open to all my favorite recipes. It truly does make Vietnamese cooking easy and accessible.
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 it makes quick work of the onions, cabbage and carrots!
Chicken and Cabbage Salad with Fresh Mint
- 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
- 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.
Looking for more uses for rotisserie chicken?