Vietnamese Cabbage and Chicken Salad | Halong Bay Airport

Vietnamese Cabbage and Chicken Salad

Vietnamese Cabbage and Chicken Salad

The Savoy Cabbage in this dish is a sweet, tender, light and crinkly cabbage. Savoy is high in vitamin K, vitamin C and fiber. It’s also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. If you have trouble finding it at your market you can also use Chinese cabbage, or a mixture of romaine and ice burg lettuce cut into very thin slices.

A word about fish sauce… it is important to buy a good fish sauce that is from the first pressing, with no added fillers, colors or chemicals. “Red Boat Fish Sauce” is a great fish sauce and is free of additives and sugar. North Vietnam tours


8 ounces chicken breasts, cooked and shredded
6 ounces green cabbage, shredded
6 ounces purple cabbage, shredded
1⁄2 cup shredded carrot
1⁄4 cup chopped scallion
1⁄4 cup roasted peanuts, coarsely chopped
2 tablespoons chopped fresh mint leaves
4 tablespoons chopped fresh cilantro, half reserved for garnish

1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
2 tablespoons oyster sauce, can use fish sauce
3 tablespoons olive oil
1⁄2 teaspoon fresh ground pepper

To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
Pour the dressing over the salad and toss well to combine.
Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
Can also garnish with more peanuts, if desired.

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