Vietnamese Chicken and Cabbage Salad


We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.


  • 1/2 head green cabbage, shredded
  • 2 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1 large shallot, thinly sliced
  • 6 cloves garlic, coarsely chopped
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 2 carrots, julienned
  • 1 jalapeno, seeds removed and thinly sliced
  • 1 small handful cilantro leaves, coarsely chopped
  • 1 small handful mint leaves, coarsely chopped


  1. Shred the cabbage and place it in a large bowl.
  2. Fill the bowl with cold water and add a bit of salt; stir to combine.
  3. Set aside to soak for 20 minutes.
  4. Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
  5. Place on a hot grill and cook until cooked through, flipping every couple of minutes.
  6. Heat the olive oil in a small skillet over medium high heat.
  7. Add the shallot and sauté until translucent.
  8. Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
  9. Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
  10. Reserve the oil and set aside to cool.
  11. When the oil has cooled, make the dressing.
  12. Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
  13. Shred the chicken along the grain, using two forks, and set aside.
  14. Drain the cabbage and pat dry with paper towels.
  15. In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
  16. Toss to combine and add salt to taste.
  17. Serve topped with the fried shallots and garlic.

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