F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Vietnamese Cabbage-and-Chicken Salad
© Melanie Acevedo

Vietnamese Cabbage-and-Chicken Salad

  • SERVINGS: 4
  • FAST

If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.

  1. 1 pound boneless, skinless chicken breasts (about 3)
  2. 3 teaspoons salt
  3. 2 tablespoons Asian sesame oil
  4. 1/2 jalapeño pepper, seeds and ribs removed, sliced
  5. 1 1-inch piece fresh ginger
  6. 2 cups water
  7. 1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
  8. 2 tablespoons cider vinegar
  9. 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  10. 1 1/2 tablespoons lime juice
  11. 3 carrots, grated
  12. 3 radishes, grated
  13. 4 scallions including green tops, chopped
  14. 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
  15. 1 tart apple, such as Granny Smith, cored and grated
  1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.
  2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.
  3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
Notes Asian fish sauce is available at Asian markets and most supermarkets.

Suggested Pairing

German Rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a Kabinett from Germany's Mosel-Saar-Ruwer region for best effect.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.