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Vietnamese Chicken Salad

We’ve been on a cabbage binge since making Okonomiyaki, a cabbage Japanese pancake (it was a lot better than it sounds). Cabbage is pretty cheap and is packed with nutrients. Once cabbage is cut, however, it begins to lose its vitamin C content. Luckily, there are a number of quick dishes that are so tasty you’ll use up the whole head of cabbage quickly. You can try a simple Asian-style salad by tossing the cabbage with rice vinegar, fish sauce, sesame oil, salt and chili paste. Or, a little bit more elaborately, this Vietnamese Chicken Salad is extra tasty…with the bold flavors of acidic lime, hot pepper, salty soy sauce, and cooling herbs.

To store cut cabbage, wrap tightly with plastic wrap and refrigerate. Use within a couple of days.

Vietnamese Chicken Salad


  • 1.5 pounds pounds chicken breast, with bone and skin.
  • 4 scallions including green tops, chopped
  • 1/14 pounds green cabbage (about 1/2 head) shredded (about 4 cups)
  • 2 carrots, grated
  • 6 tablespoon chopped fresh mint or cilantro
  • 1/4 cup chopped peanuts
  • 1/4 cup lime juice (from about 2 limes)
  • 1/4 cup soy sauce or Asian fish sauce
  • 4 teaspoons sugar
  • 1/4 teaspoon dried red pepper flakes (or fresh chili peppers)
  • 1/4 teaspoon salt


  1. Poach the chicken and let it cool. When it is cool enough to handle, remove skin and bones and shred.
  2. In a large bowl, combine the shredded chicken, scallions, cabbage, carrots, herbs and peanuts.
  3. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce/fish sauce, sugar, red pepper flakes/chili peppers and salt.
  4. Toss the salad with the dressing.

5 thoughts on “Vietnamese Chicken Salad

  1. Pingback: Columbus Foodie » Blog Archive » March 2009 Roundup

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