Vietnamese Chopped Cabbage Salad

Heavy holiday dishes take a toll on even the heartiest palates. This salad is just what’s needed after weeks of cheese-laden gratins and sugary carb-fests. A simple meal that comes together in a snap, filling and full of the bright flavors of fish sauce and citrus against the rustic crunch of cabbage and nuts, this salad easily accommodates whatever ingredients you have on hand.

Vietnamese Chopped Cabbage Salad

2 chicken breasts, bones and skin removed

1/2 head cabbage, finely shredded

1 small bunch green onion, sliced thin

1 handful cilantro leaves

1 handful mint leaves

1/4 c. toasted nuts (almonds, peanuts, or pecans) chopped

1 apple, julienned

2-3 radishes, sliced or julienned

juice of 1 lime

4 Tbs. grapeseed or sesame oil

1 Tbs. soy sauce

3-4 Tbs. fish sauce

1 tsp. siracha chili sauce (substitute chili flakes or tabasco sauce)

2 Tbs. rice wine vinegar

pinch brown sugar or honey

Season chicken breasts with salt and grill. Allow to rest before cutting into strips. Combine cooled chicken, cabbage, onions, apple, radish, cilantro, and mint in large bowl. Whisk lime juice, oil, soy sauce, fish sauce, chili sauce, vinegar, and sugar together in small bowl. Taste and correct seasoning. Toss nuts and dressing with salad in large bowl until well combined. Serve topped with additional herbs and toasted nuts if desired.


6 Responses to “Vietnamese Chopped Cabbage Salad”

    • farmhousetable

      thank you! I thought something healthy might be a good idea . . . I know I need it!

  1. Amanda

    I’m new to Farmhouse Delivery and was so excited to try this for my first dish with all my fresh ingredients! It was such a treat and my husband loved it. Thanks for all your timely recipes šŸ™‚


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