Go Back
–+ servings
close up of Vietnamese chicken salad with crispy fried shallots and coriander on a white plate with a blue rim

Vietnamese Slaw with Salted Cabbage and Shredded Chicken

Ben Goshawk
A fresh, fragrant Vietnamese slaw of salted white cabbage, shredded chicken breast, chilli, onion, coriander and mint, tossed in a dressing of lime, garlic, rice wine vinegar and fish sauce. Light soy sauce works if you don't have or like fish sauce. Finish with crushed toasted peanuts, or crispy shallots if you prefer.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Salad
Cuisine Vietnamese
Servings 4
Calories 151.3 kcal

Equipment

  • Mixing bowl / Bowl
  • Chef's knife
  • Chopping board
  • Microplane / Fine grater
  • Measuring jug
  • Measuring spoons
  • Citrus juicer
  • Salad spinner
  • Tongs

Ingredients
  

  • 1/2 white cabbage about 450 g, sliced, salted and drained (see video)
  • 2 red chillies thinly sliced
  • 1/2 brown onion thinly sliced
  • Handful of coriander/cilantro
  • Handful of mint
  • 1 chicken breast cooked and shredded

Dressing

  • 1 lime zested and juiced
  • 1 small garlic clove grated
  • 80 ml / 1/3 cup rice wine vinegar
  • 30 ml / 2 tablespoons fish sauce if you don’t like/have fish sauce, then use soy sauce
  • 2 tablespoons sugar

Toppings

  • Crispy shallots
  • Toasted peanuts

Instructions
 

  • Add half of a sliced cabbage to the bowl (salted and drained - see video)
  • Add two thinly sliced red chillies.
  • Add half of a thinly sliced brown onion.
  • Add a handful of coriander leaves and a handful of mint leaves, picking them apart directly into the bowl.
  • Add one cooked chicken breast, shredded into small strands similar in size to the cabbage pieces.
  • (To prepare the chicken: gently cook it in a pan with a little oil and salt, let it cool, then shred.)

Prepare the dressing:

  • Zest one whole lime into a separate bowl.
  • Add the juice from that same lime.
  • Grate in one small garlic clove.
  • Add 80ml of rice wine vinegar.
  • Add 30ml of fish sauce (or light soy sauce as a substitute).
  • Add 2 tablespoons of sugar.
  • Mix well.
  • Pour the dressing into the salad bowl.
  • Mix everything thoroughly, ensuring the dressing coats all ingredients evenly.
  • Finish by adding some crushed toasted peanuts on top. (Optional: crispy shallots can be used instead.)

Video

Nutrition

Serving: 1servingCalories: 151.3kcalCarbohydrates: 19gProtein: 12.9gFat: 3.2gSaturated Fat: 0.5gCholesterol: 31.8mgSodium: 752.6mgPotassium: 515.9mgFiber: 4.3gSugar: 12.3g
Keyword vietnamese coleslaw, vietnamese slaw, vietnamese slaw with chicken
Tried this recipe?Let us know how it was!