After a string of indulgent meals during the long holiday season, we found ourselves yearning for something lighter. Tonight, I turned to an old favourite: Vietnamese Shredded Chicken and Cabbage Salad. This vibrant dish was the perfect antidote to the heaviness of holiday feasts.
With its tangy-sweet dressing and a medley of crunchy vegetables, this salad is as healthy as it is flavourful. Even the chicken is cooked in the simplest, cleanest way – boiled – while fresh herbs like mint and coriander elevate the dish to another level.
Why you’ll love this salad
- Quick to make: Once the chicken is boiled, the rest of the dish comes together in just 10 minutes.
- Healthy ingredients: Packed with fresh vegetables and herbs.
- A burst of flavour: The dressing ties everything together with a perfect balance of tanginess, sweetness and savoury depth.
Ingredients and Preparation
The vegetables
- Cabbage: The base of the salad. Use a sharp knife to slice it thinly for a light, crisp texture.
- Carrots and Cucumber: Use a julienne peeler for perfect strips.
- Red pepper: Slice into thin strips for a pop of colour and sweetness.
- Onion: Slice into thin wedges. If you don’t mind raw onion, you can leave it as it is. For a milder flavour, soak the slices in hot water for 2 minutes, then transfer them to ice-cold water to retain their crunch.
- Fresh herbs: Chop mint and coriander leaves to release their aromatic oils, adding a fresh and fragrant touch to the salad.
The chicken
Boil the chicken until tender, then shred it by hand along the grain. This method gives the salad a rustic texture that’s far better than knife-sliced chicken.
The dressing – the star of the dish
This dressing is simplicity itself and takes just moments to prepare:
- 1 part fish sauce
- 1 part sugar (or substitute with honey or maple syrup for a healthier touch)
- 1 part lime juice
- 1 part water
- Minced garlic
- Finely chopped chilli (optional, if you prefer a non-spicy version)
Mix these ingredients in a jug and pour over the salad just 10 minutes before serving. The tangy, slightly sweet dressing transforms the humble ingredients into a vibrant, flavour-packed dish.
Bringing it all together
Simply arrange all the vegetables, herbs, and shredded chicken in a large plate or salad bowl. Drizzle the tangy dressing generously over the top, then toss everything together thoroughly, ensuring every ingredient is coated with the delicious dressing. Serve within 10 minutes and enjoy.
A bowl full of health and colour
This Vietnamese Shredded Chicken and Cabbage Salad brought a much-needed lift to a cold, wet, and dull day here in the UK. A dish that’s both nourishing and eye-catching, it’s a brilliant choice for anyone looking to kick off January with healthy, flavourful meals.
Whether you’re easing back into lighter eating or simply craving something fresh, give this salad a try – it’s bound to become a favourite in your kitchen too.
Discover more of my healthy salad and vegetable recipes here.
Vietnamese Shredded Chicken and Cabbage Salad
Description
A vibrant Vietnamese shredded chicken and cabbage salad with crunchy vegetables, fresh herbs, and a tangy-sweet dressing. Quick, healthy, and bursting with flavour - a perfect light meal for any day!
Ingredients
For the Salad
For the Dressing
Instructions
-
Prepare the Vegetables
- Slice cabbage thinly, julienne carrot and cucumber, and slice the red pepper and onion.
-
Prep the Chicken
- Shred the boiled chicken by hand along the grain.
-
Make the Dressing
- In a jug, mix fish sauce, sugar (or honey/maple syrup), lime juice, water, minced garlic and chilli (if using)
-
Assemble the Salad
- Arrange all the vegetables, herbs, and chicken in a large plate or salad bowl.
-
Combine and Serve
- Combine the dressing over the salad, toss well to coat everything evenly, and serve immediately for the best flavour and texture.
- This salad is best enjoyed fresh. Toss with dressing and serve within 10 minutes for maximum crunch and flavour.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 442.02kcal
- % Daily Value *
- Total Fat 27.73g43%
- Saturated Fat 7.56g38%
- Trans Fat 0.1g
- Cholesterol 159.96mg54%
- Sodium 1219.89mg51%
- Potassium 613.73mg18%
- Total Carbohydrate 18.05g7%
- Dietary Fiber 1.66g7%
- Sugars 13.26g
- Protein 30.03g61%
- Vitamin A 213.08 IU
- Vitamin C 39.74 mg
- Calcium 49.84 mg
- Iron 2.02 mg
- Vitamin D 0.17 IU
- Vitamin E 0.82 IU
- Vitamin K 16.7 mcg
- Thiamin 0.17 mg
- Riboflavin 0.3 mg
- Niacin 8.96 mg
- Vitamin B6 0.77 mg
- Folate 36.43 mcg
- Vitamin B12 1.02 mcg
- Phosphorus 300.66 mg
- Magnesium 71.98 mg
- Zinc 2.82 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cabbage Selection: Using the pointy bit of the heart cabbage gives a delicate crunch and slightly sweet flavour. Adjust the quantity based on the size of the cabbage.
- Chicken options: Use shredded chicken from 2 boiled legs for a richer flavour. Opt for chicken breast or a mix of leg and breast for a lighter option.
- Onion preparation: If raw onion is too sharp for your taste, soak the slices in hot water for 2 minutes, then transfer them to ice water for a few minutes to mellow the flavour while retaining crunch.
- Customise the Dressing: For a spicier kick, add more chilli. Substitute sugar with honey or maple syrup for a healthier alternative.
- Serve Fresh: Toss the salad with the dressing 10 minutes before serving to keep the vegetables crisp and vibrant.
