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READY IN 4+ hrs

Vietnamese Chicken Cabbage Salad

Read Reviews (11)

"This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken." — SUPERCAT912

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 head cabbage, cored and shredded
2 onions, halved and thinly sliced
2 cups shredded, cooked chicken breast

1/4 cup olive oil
salt and pepper to taste
3 tablespoons lemon juice, or to taste

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Directions

In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!

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PREP 15 mins
READY IN 4 hrs 15 mins

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This salad is great for a hot summer day here in North Queensland Australia. I did add finely chopped Vietnam mint and fresh mint.Served with spiced chicken and cold steamed rice and yoghurt mayonaise

—Cushla

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Most Helpful Critical Review

Jun 25, 2012

I did not care for this recipe. A big disappointment.

—Cottagelady

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12 Ratings

Nov 28, 2009

This is a good basic recipe. I customized by adding some fish sauce mixed with water, garlic, sugar, olive oil. Everything else in the recipe stays the same.

—tina

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Apr 02, 2009

My wife used to make a recipe similar to this which called for tuna instead of chicken. We both liked Vietnamese Chicken Cabbage Salad a lot. It's curiously habit forming, particularly when one is really hungry. My only modification was using extra virgin olive oil instead of regular olive oil. I was generous with the salt and pepper, which makes a big difference in the flavor. Over 50% of the calories are fat calories, but I'm okay with that: 1) the fat calories are "good fat" from the olive oil, and, 2) when paired with other healthy dishes, the fat percentage of the meal will reduce. I recommend this one!

—CURTISLEE

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May 29, 2008

This recipe was really quick and very delicious.

—criss

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Dec 20, 2007

This was pretty good. I used one large, juicy lemon but would recommend that you use two. This was crisp and cold and perfect for summer, unfortunately I am currently surrounded by about a foot of snow. Which got me thinking that this would be really good heated up on the stove top for about 5 min. I didn't try that though. This is also nice because you can make it ahead of time.

—ARTGIRLY

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Jul 20, 2010

Two unions is very over powering! If they were cooked, then added, it would be a great flavor. We had more union on each fork full then anything else! Over all, it was OK, but not great. My husband found it tastes really good heated in the skillet, with some fetta cheese. Or with a scrabbled egg (tastes like an eggroll). I wont be making it again.

—corrielainedd

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Feb 16, 2010

It's more of a chicken cole slaw. It wasn't very filling.

—Belle

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Nutrition

Calories
231 kcal
12%

Carbohydrates
15.5 g
5%

Cholesterol
35 mg
12%

Fat
12.7 g
20%

Fiber
5.6 g
22%

Protein
15.7 g
31%

Sodium
131 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vietnamese Chicken Cabbage Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 231
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 2.3g 11 %
Cholesterol 35mg 12 %
Sodium 131mg 5 %
Potassium 480mg 13 %
Total Carbohydrates 15.5g 5 %
Dietary Fiber 5.6g 22 %
Protein 15.7g 31 %
Sugars 8g
Vitamin A 5 %
Vitamin C 130 %
Calcium 12 %
Iron 15 %
Thiamin 14 %
Niacin 54 %
Vitamin B6 27 %
Magnesium 14 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.