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Vietnamese Cabbage Salad with Chicken and Cilantro

Vietnamese Cabbage Salad with Chicken and Cilantro
  • Meal


  • Cusine



3-4 drops hot sauce

1/4 tsp. garlic puree or minced garlic

2 T sweetener of your choice

2 T rice vinegar

3 T fresh lime juice

2 T fish sauce

fresh ground black pepper to taste

4 cups diced cooked chicken or turkey

1 red onion, sliced into rings

4-8 cups chopped green cabbage

1-2 cup sliced radishes

1/2 – 1 cup chopped cilantro


Whisk together the hot sauce, garlic, sweetener, rice vinegar, lime juice, and fish sauce to make the dressing. (Fish sauce can vary greatly in strength, and if you’re not used to it I recommend starting with less and adding it until the dressing tastes good to you.Season dressing with salt and fresh ground black pepper to taste.Dice the chicken and chop the red onion (or slice green onions; then put diced chicken and onion in plastic bowl and mix with a generous amount of dressing.Let marinate 15 minutes or longer while you chop the cabbage and cilantro and slice the radishes.When ready to serve, add the cabbage, radishes, and cilantro to the chicken/onion/dressing and toss, adding more dressing until the salad is as moist as you’d like it.Serve immediately.This dressing will keep in the fridge for at least a week, and this is a perfect salad to prep ahead and then mix together when you’re ready to eat it.