Summer Salad Series: Vietnamese style cabbage, carrot and chicken salad

Carrots getting ready to become salad (photo by: Thamizhpparithi Maari )

Vietnamese style cabbage, carrot and chicken salad

For 6 small servings or 4 large

This is a basic Vietnamese salad made with chicken, but it also works very well with grilled fresh tuna, beef strips, or firm, smoked tofu. The vegetable mixture with dressing can be prepared in advance and kept under refrigeration up to a day. If made in advance, adjust taste with some oil and/or rice wine vinegar.


Green cabbage leaves: about 8 oz, large and tough ribs removed. Julienne 1/8 x 1/8 x 1 ½ inch

Carrots: about 6 oz: small, fresh best. Cut julienne

In separate bowls, toss cabbage and carrots in about 2 teaspoons of salt for each. Set aside to soften for about 30 minutes or more, than rinse in water, drain and pat dry with towels.


Shallot: 1 large finely minced

Garlic: 1 or 2 cloves, crushed

Mint leaves and/ or Cilantro leaves: about 1 cup finely minced

Mix vegetables in carrot and cabbage mixture in a bowl.

Boneless chicken thighs: about 1 pound.

For the chicken thighs, marinate for 20 minutes or more with 2 crushed garlic cloves, a few hot pepper flakes to taste, and soy sauce and juice of a lemon.

Grill and let cool and dice in small bite size.


Fish sauce: 2 tablespoons

Lime juice: 4 tablespoons

Lemon juice: 1 tablespoon

Wine rice vinegar: 2 tablespoons

Olive oil: 3 tablespoons or more to taste

Mix all ingredients for dressing and then mix in vegetable mixture. Let steep for 30 minutes or longer in the fridge.

Toss diced chicken thighs into vegetable mixture. Add salt and pepper to taste.

Garnish: mint leaves and roasted pecans or cashews.







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