The Best Way to Enjoy a Refreshing Cabbage Chicken Salad
Pardner, if you’re looking for a salad recipe that’s gonna knock yer socks off, then look no further. This Vietnamese Cabbage and Chicken Salad recipe is unlike any other. So put on yer chef hat and let’s get cookin’.
Our secret weapon? A combination of fresh herbs and zesty spices that will wake up your taste buds faster than a snake in the grass. Plus, it’s quick and easy to make – perfect for them busy weeknights when you just can’t seem to find enough time.
Trust me, once you try this chicken salad, you’ll never go back to the same ole’ boring lettuce salads again. And don’t be surprised if your family and friends are beggin’ for seconds (and thirds). So grab yer chopsticks and get ready to savor every bite of this delicious dish!
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you why you will love this Vietnamse Cabbage and Chicken Salad recipe!
First of all, it’s a perfect combination of healthy vegetables and lean protein that will leave you feeling light yet satisfied. The mixture of two types of cabbage – the purple and the green – along with freshly shredded carrots, adds beautiful color and texture to the dish.
But what really makes this recipe unique is the flavor explosion that comes from the dressing. The balance between sweet, salty, sour, and spicy is achieved by combining rice vinegar, oyster sauce, fresh lime juice, sugar, fresh ginger, garlic cloves, chili peppers, and fish sauce. This dressing complements the chicken perfectly.
Speaking of chicken – this recipe can be made with either cooked shredded chicken or boneless skinless chicken breasts that are sliced thin and sauteed. The versatility of this recipe means you can use rotisserie chicken to save time, or make use of leftover pulled chicken.
Finally, no Vietnamese salad would be complete without fresh herbs like mint leaves and cilantro. They add a refreshing burst of flavor to every bite!
So there you have it, folks! Not only is this Vietnamese Cabbage and Chicken Salad recipe healthy and satisfying but it’s versatile enough to fit into any lifestyle or time constraint. But most importantly – it tastes amazing!
Ingredient List
Here is the Ingredient List you need to gather to make this Vietnamese Cabbage and Chicken Salad Recipe:
For the Dressing:
- 2 tablespoons of fish sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- Juice of 1 fresh lime
- 1 garlic clove, finely minced
- 1 small chili pepper, minced
For the Salad:
- 2 cooked, shredded chicken breasts (or use a rotisserie chicken)
- 4 cups of thinly sliced green and purple cabbage
- 1 cup of shredded carrot
- 1 small red onion, thinly sliced
- ¼ cup of chopped fresh cilantro
- ½ cup of chopped fresh mint leaves
- ½ cup of chopped scallions
- ½ cup of roasted peanuts, chopped
Pro Tip: You can also use Napa cabbage or shredded chicken thighs for this recipe.
The Recipe How-To
Now, it’s time for the fun part – putting together this tasty Vietnamese cabbage and chicken salad! Don’t worry, it’s easier than you might think.
Ingredients
Here’s what you need to get started:
- 2 chicken breasts, cooked and shredded
- 1 small red onion, thinly sliced
- 4 cups shredded cabbage (a mix of green and purple is best)
- 2 cups shredded carrots
- Handful of fresh cilantro, roughly chopped
- Handful of fresh mint leaves, roughly chopped
- Handful of roasted peanuts, roughly chopped
For the dressing:
- 1 garlic clove, minced
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 tablespoon oyster sauce
- Juice of 1 lime
- 1 teaspoon sugar
- Small piece of fresh ginger, peeled and grated
- 1 small chili pepper, minced (optional)
Instructions
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In a large mixing bowl, toss together the shredded cabbage, carrots, and red onion.
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In a separate bowl, whisk together all the ingredients for the dressing.
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Add the cooked shredded chicken to the bowl of vegetables and pour the dressing over everything. Toss well to coat everything in the dressing.
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To finish, add in the chopped cilantro, mint leaves, and roasted peanuts then gently toss everything together.
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Serve your delicious Vietnamese chicken cabbage salad in a large serving dish or divide between plates for individual servings.
Notes
For even more flavor and texture variation consider adding in some thinly sliced red bell peppers or some additional bean sprouts.
Don’t have time to cook your own chicken? No problem! Use a rotisserie chicken or pulled chicken instead.
The spicy-sour-sweet-salty flavors of this salad make for an amazing side dish to any of your favorite Vietnamese main courses. Or, make it an entrée by adding some rice noodles or vermicelli.
This fresh and crispy salad can hold up in the fridge for up to 2 days if stored properly in an airtight container.
So go ahead, make this chicken cabbage salad your own and enjoy!
Substitutions and Variations
Well, well. Looks like we got ourselves some mavericks around here who like to walk on the wild side of cooking. Good for y’all! Now, let’s talk about some of the substitutions and variations you could try for this Vietnamese Cabbage and Chicken Salad.
First off, let me assure you that there are no hard and fast rules when it comes to cooking. If you don’t have oyster sauce, use hoisin or soy sauce instead. Can’t find fresh mint leaves? Try basil or cilantro. Just don’t tell Mama Tran I said that!
If you want to switch up the protein, try using sliced beef, shrimp or tofu instead of chicken breasts. You could also go old school and use boiled pork belly – it will definitely give the salad a richer flavor.
Feeling feisty? Add some sliced chilies or a dash of hot sauce for a spicy kick. Or, if you’re feeling fancy, add some julienned Granny Smith apples or pickled daikon radish for an extra pop of color and crunch.
And listen up, folks: If you’re trying to cut down on carbs or gluten, substitute the rice vinegar and sugar with apple cider vinegar and honey. It will still taste finger-lickin’ good.
Now remember, these are just suggestions. Don’t be afraid to experiment and make this recipe your own. Ain’t that what cooking is all about?
Serving and Pairing
Now that your Vietnamese Cabbage and Chicken Salad is ready, let’s talk about how to serve and pair it.
This salad is best enjoyed fresh and chilled, allowing all the flavors to come alive. It can be served as a side dish or a full meal on its own. Adding some crusty bread or rice noodles alongside the salad can make a great option for a hearty meal.
For pairing, this salad goes well with light-bodied white wines such as Pinot Blanc, Sauvignon Blanc, or Riesling. If you prefer beer, go for pale ale or IPA. The acidity of the lime dressing compliments nicely with the herbaceous notes in these drinks.
If you’re looking for non-alcoholic beverages to balance out the spiciness of the dish, try iced green tea or even coconut water. They provide a refreshing contrast while keeping your taste buds in check.
Overall, serving and pairing this Vietnamese Cabbage and Chicken Salad can be quite effortless. You can make it more flavorful by simply adding fresh herbs like cilantro or mint leaves on top before serving. And don’t forget to toss it thoroughly with the dressing right before eating – that’s when magic happens!
Make-Ahead, Storing and Reheating
Now that you’ve made this delicious Vietnamese Cabbage and Chicken Salad, what are you going to do with the leftovers? Fear not, my fellow chefs! I have the answers to all your questions.
Make-ahead: If you want to get ahead of the game and prepare this salad in advance, it’s highly recommended that you keep the dressing separate from the salad ingredients until you’re ready to serve. This will keep the greens crispy and fresh, and prevent them from wilting. Simply store each component in a separate airtight container in the fridge for up to 3 days.
Storing: If you have some leftovers that you want to save for later, store them properly in an airtight container in the fridge for up to 2 days. Keep in mind that creamy dressings tend to separate and get watery when refrigerated, so give it a good stir before serving again.
Reheating: This salad is best eaten cold and crisp, but if you really want to reheat it, just make sure to do it gently so as not to overcook the chicken or wilt the veggies. To reheat cooked shredded chicken without drying it out, add a splash of chicken broth or water to a pan and heat over low-medium heat until warm. Toss in your vegetables and herbs quickly just before serving.
Now that you know how to make-ahead, store, and reheat this salad properly, there’s no reason not to enjoy it anytime! Whether as a side dish or as a main course loaded with protein and fiber, this Vietnamese Cabbage and Chicken Salad is surely worth making over and over again.
Tips for Perfect Results
Now that you have all the ingredients ready and have followed the steps to make a delicious Vietnamese Cabbage and Chicken Salad, it’s time for those final touches that take your dish to the next level. Here are some tips to ensure your salad is perfect every time:
1. Use freshly shredded cabbage: A crucial aspect of this recipe is using fresh and properly cut cabbage. Using a shredder or a sharp knife, cut the cabbage into very thin slices. This will give your salad a delicate texture and allow the flavors to blend together perfectly.
2. Add fresh herbs: Vietnamese cuisine is known for its unique blend of flavors, including fresh mint and cilantro. Chop up some fresh herbs before adding them to your salad for an extra burst of flavor and color.
3. Let the salad marinate: Once you have mixed together all the ingredients, let them sit for at least ten minutes before serving. This allows the dressing to soak into the vegetables, resulting in an even more flavorful dish.
4. Experiment with different dressings: While this recipe calls for a mixture of fish sauce, lime juice, sugar, and chili peppers, feel free to experiment with different dressings made from olive oil or oyster sauce for a new twist on this classic recipe.
5. Pay attention to presentation: Whether you’re preparing this salad for a special occasion or just for dinner with your family, taking the time to arrange your ingredients beautifully can elevate your dish from just okay to amazing.
Following these tips will ensure that every time you make Vietnamese Cabbage and Chicken Salad, it will be flavorful, beautiful, and enjoyed by all who eat it.
Bottom Line
And there you have it, my fellow food aficionados! A delicious and nutritious Vietnamese Cabbage and Chicken Salad Recipe that will knock your socks off. This recipe is perfect for those who want something quick, easy, and flavorful. You’ll love how the combination of ingredients brings a unique flavor to your palate.
Don’t be afraid to put your own spin on this recipe or customize it to fit your dietary needs, as there are many substitutions and variations available. And if you’re new to Vietnamese cuisine, this recipe is an excellent introduction to the bold flavors of fish sauce, chili peppers, fresh ginger, and garlic cloves.
Lastly, I highly recommend making this salad ahead of time as it stores well and can be a great lunch or dinner option throughout the week. Whether served alone or paired with some crunchy spring rolls or tasty dumplings, this salad is sure to impress.
So what are you waiting for? Get in the kitchen, whip up a batch of this Vietnamese Cabbage and Chicken Salad recipe and give yourself a healthy dose of flavor that will keep you coming back for more!
Vietnamese Cabbage and Chicken Salad Recipe
Ingredients
SALAD
- 8 ounces chicken breasts, cooked and shredded
- 6 ounces green cabbage, shredded
- 6 ounces purple cabbage, shredded
- 1/2 cup shredded carrot
- 1/4 cup chopped scallion
- 1/4 cup roasted peanuts, coarsely chopped
- 2 tablespoons chopped fresh mint leaves
- 4 tablespoons chopped fresh cilantro, half reserved for garnish
DRESSING
- 1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons oyster sauce, can use fish sauce
- 3 tablespoons olive oil
- 1/2 teaspoon fresh ground pepper
Instructions
- To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
- To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
- Pour the dressing over the salad and toss well to combine.
- Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
- Can also garnish with more peanuts, if desired.