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vietnamese chicken cabbage salad
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5 from 9 votes

Chicken and Cabbage Salad with Fish Sauce Vinaigrette

Crunchy shredded cabbage and protein-rich shredded chicken breast combined with tangy, garlicky Fish Sauce Vinaigrette that you will not be able to stop eating!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: asian, Southeast Asian
Keyword: chicken salad, fish sauce, ginger, gluten-free
Servings: 4 servings
Calories: 215kcal

Ingredients

Salad Ingredients

  • ½ medium red onion sliced lengthwise, paper-thin
  • ½ head cabbage, to be shredded about 2½ pounds or 6 cups shredded
  • 4-6 cups cooked chicken, boneless and skinless, shredded from 2 chicken breasts
  • 1 carrot, to be julienned about 1 cup
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves
  • ½ cup chopped roasted peanuts, optional

Fish Sauce Vinaigrette

  • 2 cloves garlic grated or very finely minced
  • 1 1-inch piece ginger, grated
  • 1-2 limes, juiced about ¼ cup juice
  • ¼ cup apple cider or rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon maple syrup or equivalent sweetener plus more to taste
  • 1 teaspoon minced jalapeño, serrano, or Thai bird chile, optional

Instructions

  • Whisk or shake in a jar together minced garlic, grated ginger, lime juice, vinegar, fish sauce, maple syrup, and minced chile pepper if using.
  • If you haven't already, slice red onion into paper-thin slices and soak in a small bowl of ice cold water for 10-15 minutes to soften the "bite" on raw onions while you prep the remaining ingredients. If you like the punch of raw onions, you can skip this soaking step.
  • Remove the core from cabbage, and finely shred. I use a Japanese-style mandoline for super angel-hair fine shreds, but a sharp knife and a sturdy cutting board works, too!
  • Place shredded cabbage, shredded cooked chicken, carrots, cilantro, and mint in a large bowl. Drain sliced red onions and add to bowl.
  • Drizzle with ¼ cup of dressing and toss until salad ingredients are well-combined and coated. Add more dressing 1 tablespoon at a time if needed.
  • Transfer to salad serving bowl and top with crushed roasted peanuts if using.
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Notes

Nutrition information per serving includes salad with dressing, without optional peanuts. Adding peanuts will change the nutritional information.
 

Nutrition

Serving: 1serving | Calories: 215kcal | Protein: 19g | Fat: 10.75g | Fiber: 2.75g