Shredded Cabbage And Chicken Salad
- Total Time
- 30 minutes
- Prep Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2chili peppers, seeded and minced
- 3garlic cloves, minced
- 2tablespoons sugar
- 1tablespoon rice vinegar
- 3tablespoons fresh lime juice
- 3tablespoons Vietnamese fish sauce
- 3tablespoons vegetable oil
- 1medium-size onion, thinly sliced
- Freshly ground black pepper to taste
- 2cups cooked and shredded chicken
- 4cups finely shredded white cabbage
- 1cup shredded carrot
- ½cup fresh mint
- ½cup fresh coriander
Nutritional analysis per serving (6 servings)
219 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 11 grams protein; 766 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
- Step 2
In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
- Step 3
Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.
Private Notes
Comments
If you want to simplify the prep, you can buy prepackaged cole slaw mix and substitute 5 cups of that for the 3 cups of cabbage and 2 cups of carrots. It amounts to the same thing with a bit of red cabbage thrown in, depending on the brand of cole slaw mix you buy.
This is such an excellent slaw/salad. How does it not have more reviews, or even a photo? I added Thai basil to the herb mixture because I had some on hand. I also used one jalapeño, seeded for less heat. This will become a new staple during brassica season.
I've made this dozens of time, mostly without the chicken. It looks pretty with mostly green cabbage and a little red mixed in. In particular it's a good salad to go with barbecue.
This recipe is FAST, easy, and yummy. Flavor of raw fish sauce can be a little off putting so cooked the sauce sans onions and chilled before adding onions. Mandolined the cabbage and added some purple in there too for color. Served with chow mein stir fry noodles and ate leftovers cold for days. Purple cabbage did not stain leftovers either! Might add in cashews or peanuts next time. Started a new Pinterest board inspired by this recipe “fast good.”
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