Vietnamese Shredded Chicken and Cabbage Salad

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.