This Vietnamese chicken salad is a simple-to-assemble salad of cabbage, chicken, cilantro, and dressing that keeps well for several days in the fridge. It’s authentic through and through thanks to its notes of sour, sweet, salty, and heat.
This Vietnamese chicken salad recipe is authentic through and through and made with simply cabbage, carrots, chiles, peanuts, and leftover chicken tossed in an intriguingly tangy, sour, sweet, salt dressing. It makes enough to fill several Mason jars (or any portable container) to take to work and incite some lunch envy among your coworkers or it can be just the right amount to feed the family a weeknight dinner.–Angie Zoobkoff
HOW TO MAKE THIS VIETNAMESE CHICKEN SALAD EVEN EASIER
If you lack the time to slice, dice, and chop vegetables, simply grab a couple bags of premixed coleslaw mix at the grocery store. You know the one—with the blend of green and red cabbage along with a little carrot. It’ll work perfectly in this recipe.
Vietnamese-Style Chicken Salad
For the pickled cabbage
- 1 cup distilled white vinegar
- 1 cup cold water
- 3 tablespoons palm sugar or packed light brown sugar
- Kosher salt
- Freshly ground black pepper
- 1/2 pound red cabbage, shredded (about 4 cups)
- 1 large carrot shredded
- 1 Fresno chile (or other hot chile that you prefer) halved, seeded and thinly sliced
- 1/2 pound green cabbage shredded (about 4 cups)
For the dressing
- 1 tablespoon Asian fish sauce
- 2 1/2 tablespoons olive oil
For the Vietnamese chicken salad
- 3 cups shredded cooked chicken (such as from a roast chicken)
- 1 cup cilantro leaves (or, if you can find it, Vietnamese coriander or rau ram)
- 1/2 cup coarsely chopped roasted peanuts
Make the pickled cabbage
- Whisk the vinegar, water, sugar, and 1 tablespoon salt together in a medium bowl. Pour half the mixture into a second medium bowl. Add the red cabbage to one bowl along with half the carrot and chile. Add the green cabbage to the other bowl along with the remaining carrot and chile. (Alternatively, if you only want to buy a single head of cabbage, just substitute more green cabbage for the red and mix everything in a single bowl.) Refrigerate the cabbages until pickled, about 1 hour.
- Drain the cabbages, reserving 1/4 cup pickling mixture from the green cabbage.
Make the dressing
- In a small bowl, whisk the reserved pickling mixture with the fish sauce and olive oil and season with salt and pepper.
Assemble the Vietnamese chicken salad
- If you’re preparing the salad in a single large serving bowl, layer the green and red cabbage mixtures at the bottom of the bowl. Drizzle half the dressing over the cabbage. Top with the chicken, cilantro, and peanuts, and drizzle the remaining dressing on top. Toss gently to combine and serve immediately. (The salad can be refrigerated overnight. Do not toss with the dressing until just before serving.) If you’re preparing the salad in Mason jars, divide the remaining dressing among four 1-pint (473-ml) jars, then layer in the red and green cabbages, followed by the chicken. Top with the cilantro and peanuts and seal the jars with lids. Just before serving, shake each jar to evenly distribute the dressing and serve. (The salad can be refrigerated overnight. Do not toss with the dressing until just before serving.)
Vietnamese-Style Chicken Salad variationsTired of chicken? Skip it. Use poached salmon or diced tofu in its place.
Recipe Testers' Reviews
I loved the clean, fresh flavors of this Vietnamese chicken salad as well as its ease of preparation. In the time the cabbage mixture sat in the brine and became pickled, I cleaned and poached some boneless, skinless chicken thighs so that all I had to do when the vegetables had done their thing was assemble the salad.
If you want to really make this easy to get on your table, do what I did and rely on packaged coleslaw mix. I couldn't see buying both red and green cabbage, not when there are coleslaw mixes out there that contain both. My Trader Joe's had 9-ounce bags of shredded green and red cabbage complete with grated carrot. To me, that was a no brainer. The salad was very good for lunch that day, and I really enjoyed the small amount that I had leftover for a late breakfast the next day.
This Vietnamese chicken salad was a perfect dinner choice for me between going to holiday parties and needing some clean eating to redeem myself and wanting some leftovers that were easy to throw together after an evening yoga class. For folks who eat with their eyes, this one is ever so nice to look at with its rainbow layers and nice highlights of orange and red from the carrots and peppers, respectively. The salad had a nice bracing zing and acidity to it, and other than thinly slicing the cabbage and grating the carrots, it was easy enough because I used some shredded rotisserie chicken as the protein.
This is a personal preference, but I would turn the heat up a little with an extra Fresno chile or two. My husband agreed with all of the above and said he enjoyed "the texture contrast of the cabbage, peppers, and chicken” and that it was a “very clean but filling dish.” He, too, said that he’d “appreciate a little more kick.”
The salad makes great leftovers, too—the pickled flavor was enhanced by a night in the fridge, and the vegetables still remained very fresh and crisp. I didn’t serve this in Mason jars, but rather assembled in a bowl in the following way: red cabbage layer, green cabbage layer, then poured on a little dressing. I topped it off with the chicken, cilantro and roasted peanuts. The second night, the full amount of cabbage had already been pickled and drained so it was ready to go. I kept the dressing separate so I could dress the salad fresh that night. Although the recipe already has nice acidity, I would be tempted to try a squeeze of fresh lime juice over the salad next time or maybe substitute peanut oil for the olive oil.
If you’re going to make this for dinner, I would increase the amount of chicken or protein to a pound. As is, the recipe is definitely ample for 4 lunch size portions or 4 dinner portions when you have a lighter appetite.
Originally published January 7, 2017