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Vietnamese Chicken and Cabbage Salad

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Vietnamese Chicken and Cabbage Salad is a super simple and super flavorful salad that can be served as a delicious main dish or a side salad.

Ingredients

Units Scale
  • 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)
  • 1/2 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)
  • 1/4 cup fish sauce
  • 2/3 cup hot water
  • 2 tablespoons fresh lime juice including the lime pulp
  • 1/4 cup granulated sugar

Instructions

  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.

Notes

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

Find it online: https://www.afamilyfeast.com/vietnamese-chicken-and-cabbage-salad/