Vietnamese Chicken and Cabbage Salad
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
230 kcal
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Cuisine
Vietnamese
Vietnamese Chicken and Cabbage Salad
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Vietnamese Chicken and Cabbage Salad (Gỏi Gà Bắp Cải) is a light and refreshing dish perfect as a side as well as a healthy main. Featuring vibrant flavors and colorful presentation, this salad is also an excellent choice to bring to potlucks.
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Ingredients
- 3 cups water divided
- 18 oz chicken breast I use one breast and two thighs. You may also use leftover shredded chicken, such as
- 18 oz chicken thigh I use one breast and two thighs. You may also use leftover shredded chicken, such as
- ginger 1-inch piece
- 1¼ teaspoons salt divided
- yellow onion about half a cup, half a medium, thinly sliced
- ½ cup carrot julienned
- 3 tablespoons rice vinegar
- 12 oz cabbage about 6 cups packed, shredded
Fresh herbs options
- Vietnamese coriander roughly chopped
- Vietnamese coriander or a mix of Thai basil and cilantro, roughly chopped
For the dressing (adjust to taste)
- 2½ tablespoons lime juice
- 2 tablespoons fish sauce
- 2-3 teaspoons granulated sugar
Other add-ins
- peanut roasted, lightly crushed
- shallot optional, fried
Instructions
- Bring 2½ cups water (600ml) to a boil, then add the chicken parts, ginger and ½ teaspoon salt. Reduce heat to a simmer, cover and poach until the chicken is cooked through, about 20 minutes.
- While poaching the chicken, place thinly sliced onions and julienned chicken in a bowl with ½ cup water (120ml), rice vinegar and ¼ teaspoon salt. Set aside to soak to reduce their rawness.
- Once the chicken is fully cooked, transfer to an ice bath to stop the cooking process. Then shred the meat. You should have about 2 cups (9.5 oz/270g) of shredded chicken.
- Sprinkle the remaining salt over the shredded cabbage. Let it sit for 5 minutes, then gently squeeze out some excess water. Also drain the onion and carrots.
- In a large mixing bowl, toss together the cabbage, chicken, onion, carrots and herbs. Combine the dressing and pour over the salad. Toss then taste and adjust to your liking.
- If you have time, chill in the fridge for even better taste. Otherwise, transfer to serving plates and sprinkle roasted peanuts and fried shallots.
Notes
- This salad can serve 2-3 people as a healthy main or 4-5 people as a side dish. You may also add 1-2 additional cups of shredded cabbage to stretch it further. In that case, also use more dressing.
- I like to use pointed cabbage for salad which is more delicate than regular round cabbage.
- If you have kaffir lime leaves on hand, thinly slice them and sprinkle over the salad. It will make the dish even more delicious and fragrant.
Nutrition Information
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Calories
230kcal
(12%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
65mg
(22%)
Sodium
1530mg
(64%)
Potassium
397mg
(8%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2884IU
(58%)
Vitamin C
36mg
(40%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 1530mg | 64% |
| Potassium | 397mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2884IU | 58% |
| Vitamin C | 36mg | 40% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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