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Vietnamese Chicken and Cabbage Salad

  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6-8 servings


If using a pre-cooked rotisserie chicken, the cook time listed will be less.


  • 1 small whole raw chicken or half a medium-to-large raw chicken, or one half medium-to-large cooked rotisserie chicken
  • 1 large onion (if cooking the raw chicken)
  • ½ small head green cabbage
  • 1 small carrot, peeled and finely shredded
  • 3 tablespoons fresh mint, chopped

For the Sauce (makes one cup)

  • 2 small garlic cloves, sliced
  • 1 teaspoon Chili Garlic Sauce, available in most supermarkets
  • 1 fresh Thai bird chili pepper, stemmed, seeded and diced fine, optional (if you can’t find this, any small hot pepper will work)
  • ¼ cup fish sauce
  • 2/3 cup hot water
  • 2 tablespoons fresh lime juice including the lime pulp
  • ¼ cup granulated sugar


  1. If cooking a raw chicken, place in pot, cover with water and place in whole peeled onion. Bring to a boil and simmer 2 hours then cool. If using cooked chicken, go to next step.
  2. Shred chicken meat into thin threads with your fingers and place into a large mixing bowl.
  3. Shred cabbage into thin shreds with a sharp knife and add to chicken.
  4. Finely shred the carrot and chop mint and add to bowl.
  5. Toss the mixture and refrigerate.
  6. With a mortar and pestle, mash the garlic to a paste. Add the chili garlic sauce and the Thai chili pepper and continue mashing to a fine paste.
  7. Scrape into a small bowl and add other sauce ingredients, whip to combine and refrigerate.
  8. When ready to serve, pour cold sauce mixture over chicken and cabbage, toss and serve.