Best 3 Vietnamese Cabbage And Chicken Salad Recipes

**Explore the Delightful Vietnamese Cabbage and Chicken Salad: A Culinary Journey of Freshness and Flavor**

Embark on a culinary adventure to discover the vibrant flavors of Vietnamese cabbage and chicken salad, a refreshing and healthy dish that tantalizes your taste buds. This vibrant salad showcases the perfect harmony of crisp cabbage, tender chicken, aromatic herbs, and a tangy dressing, creating a symphony of flavors that will leave you craving more. Our collection of recipes offers a diverse range of options, catering to various dietary preferences and culinary skills. From a classic Vietnamese cabbage and chicken salad bursting with traditional ingredients to a vegan version featuring tofu instead of chicken, each recipe promises a unique and delectable experience. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking an easy and flavorful weeknight meal, our recipes will guide you through the process, ensuring a successful culinary journey. Get ready to be captivated by the vibrant colors, enticing aromas, and invigorating flavors of Vietnamese cabbage and chicken salad.

Let's cook with our recipes!

VIETNAMESE CABBAGE AND CHICKEN SALAD

Vietnamese Cabbage and Chicken Salad image

Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year.

Provided by Parsley

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
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

Steps:

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.

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Goi Ga (Vietnamese Chicken and Cabbage Salad) image

Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.

Provided by annie.oakley

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless cooked chicken breasts, shredded
1 small head cabbage, finely shredded
1 bunch fresh cilantro, chopped
1 red onion, thinly sliced
1 small carrot, peeled and cut into matchsticks
½ cup white vinegar
4 tablespoons white sugar
2 tablespoons lime juice
2 tablespoons fish sauce
4 cloves garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup chopped roasted peanuts

Steps:

Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
Serve salad topped with chopped peanuts.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g

CHICKEN AND HERB SALAD WITH NUOC CHAM

Chicken and Herb Salad With Nuoc Cham image

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Provided by Yewande Komolafe

Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course

Time 5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons granulated sugar
1 garlic clove, minced
1 bird's-eye chile or other small hot chile, minced with seeds
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons fish sauce
3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2 cups thinly sliced red or green cabbage
1 small English cucumber, thinly sliced (about 1 1/2 cups)
1 medium bell pepper (any color), thinly sliced
1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1 loosely packed cup Thai or sweet basil leaves
1 loosely packed cup mint leaves
1/2 cup crispy fried shallots or onions, store-bought or homemade

Steps:

In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

Tips:

Use fresh, crisp cabbage for the best results. Napa cabbage is a good choice, but you can also use green cabbage or red cabbage.
Shred the cabbage thinly so that it's easy to eat. You can use a sharp knife or a mandoline to do this.
Marinate the chicken in soy sauce, fish sauce, and garlic for at least 30 minutes. This will help to flavor the chicken and make it tender.
Cook the chicken over medium heat until it's cooked through. Don't overcook the chicken, or it will become dry and tough.
Add the shredded cabbage, carrots, and peanuts to the cooked chicken. Toss to combine.
Drizzle the salad with the dressing and toss to coat. Serve immediately.

Conclusion:

This Vietnamese cabbage and chicken salad is a delicious and refreshing dish that's perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover chicken. The salad is packed with flavor and texture, thanks to the combination of shredded cabbage, carrots, peanuts, and a tangy dressing. It's also a healthy and nutritious meal that's low in calories and fat. So next time you're looking for a quick and easy meal, give this Vietnamese cabbage and chicken salad a try. You won't be disappointed!

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