Vietnamese-style (Napa) Cabbage and Chicken Salad

 

This is a Vietnamese-inspired salad that is bright, spicy, sweet, and delicious. You can substitute cubes of fried or baked tofu for the chicken. You can use Napa, Savoy or green cabbage. I had some roasted broccoli that I added to this batch, which was delicious. It’s a very adaptable recipe so adjust the vegetables to your taste.

It’s really a meal in one if you add the vermicelli noodles, as seen above.

 

Serves 4

 

Dressing

1 Serrano or jalapeño chili, seeded (unless you like more heat) finely chopped

3 cloves of garlic, minced

2 teaspoons sugar

1 tablespoon rice wine vinegar

2 tablespoons lime juice

2 tablespoons fish sauce

1 teaspoon soy sauce or tamari

3 tablespoons vegetable oil

¼ of a small onion (red or yellow or ½ bunch of scallions), thinly sliced

Salad

6 cups cabbage, thinly sliced

2 cups cooked chicken, chopped

1 medium carrot, grated

1/2 cup or more cilantro and/or mint, roughly chopped

1/2 cup toasted peanuts (optional)

4 ounces (2 nests) vermicelli (bean thread/glass noodles) (optional)

 

1. Mix the dressing ingredients in a small bowl. Let sit for a few minutes and make sure the sugar dissolves.

 

2. If using bean thread/vermicelli/glass noodles, put them in a bowl and cover with boiling water by 1 inch. Cover and soak for 10 minutes. Drain and rinse with cold water and drain again.

 

3. In a large bowl add the vegetables, chicken, nuts and vermicelli if using. Mix well, adjust seasoning and stir in cilantro or mint. Taste and adjust seasoning to taste.

2 thoughts on “Vietnamese-style (Napa) Cabbage and Chicken Salad”

  • Jennifer Sprague says:

    This is terrific. Even my husband liked it. I used regular green cabbage, because that’s what I had. We have peanut allergies in our family, so we appreciate Asian-inspired recipes without peanuts. 🙂 Thank you for another great recipe.

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