Chicken and Cabbage Salad

Chicken and Cabbage Salad


2 people made this

If you can find Vietnamese mint (sometimes called Vietnamese coriander) this recipe is a great way to showcase its powerful flavour.

rolypoly South Australia, Australia

Serves: 4 

  • 500g chicken fillet
  • 1/2 Chinese cabbage, sliced
  • 1 red onion, finely sliced
  • 1 bunch Vietnamese mint, chopped
  • 1 bunch coriander, chopped
  • 2 tablespoons raw sugar
  • 4 tablespoons fish sauce
  • 4 tablespoons lime juice
  • 1 tablespoon white wine vinegar

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Trim the chicken of any fat. Place in a saucepan and cover with cold water. Bring to the boil then turn the heat down and simmer gently until just cooked through, about 5 minutes. Remove and discard the water. Shred the chicken with a fork.
  2. Place the chicken in a large bowl with the cabbage, onion, mint and coriander. Toss.
  3. In a bowl, whisk together the sugar, fish sauce, lime juice and vinegar (you can adjust quantities to taste). Pour over the salad and gently toss. Serve.

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