Chicken and Cabbage Salad

    15 minutes

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


    South Australia, Australia
    2 people made this

    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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