Shredded Cabbage And Chicken Salad
Published June 12, 1990
- Total Time
- 30 minutes
- Prep Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
½ cup fresh mint
½ cup fresh coriander
Nutritional analysis per serving (4 to 6 servings)
14 grams carbs; 35 milligrams cholesterol; 222 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 768 milligrams sodium; 11 grams protein; 8 grams sugar
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.
Delicious. To give it a little more heft I boiled some soba noodles and tossed them into the mix. Also some fennel, and a dash of sriracha. This will be a regular for leftover roast chicken.
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 is delicious. I poached chicken breast with black pepper corns and garlic and shredded the meat. I like it with more carrots and red pepper strips.
Good. Use your own steamed or grilled chicken. I used store bought roasted chicken to cut prep time but it’s not the same. Added basil, mint…extra red chili. Skipped any carrot as I did not have BUT these are foundational slaws. Lots of leeway to add and expand. Yummy!
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.