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Vietnamese Chicken Salad

This Chicken and Cabbage Salad with Fresh Mint has flavors from one of my favorite cuisines - Vietnamese. 
Course Salad
Cuisine Asian
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 192kcal

Equipment

  • Food Processor

Ingredients

  • 3 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)
  • 4 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.

Notes

Lime Juice - use fresh squeezed. 
If you like a little heat, use a sliced chili pepper in the dressing.
Cabbage - use green, purple or napa. 

Nutrition

Calories: 192kcal | Carbohydrates: 16g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 769mg | Potassium: 443mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4375IU | Vitamin C: 35.1mg | Calcium: 73mg | Iron: 1.5mg