Vietnamese Napa Cabbage Chicken Salad

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5 from 1 vote

Vietnamese Napa Cabbage Chicken Salad

By Todd Porter and Diane Cu
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 6 Servings
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Ingredients 

  • 2 pounds boneless, skinless chicken
  • 6 cups thinly shredded cabbage (regular or Napa)
  • 1 cup chopped mixed fresh herbs: rau ram, Vietnamese coriander, mint, basil, or cilantro
  • ¼ cup shredded carrots
  • Crushed roasted peanuts

For the marinade:

  • 1 tablespoon crushed or
  • grated fresh ginger
  • 2 cloves garlic,  crushed
  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar

For the fish sauce dressing:

  • ¼ cup fish sauce
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 red chile, minced
  • 1 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons rice wine vinegar

Instructions 

Make the chicken:

  • In a large bowl, combine all the chicken marinade ingredients. If your pieces of chicken are thick, place them between two sheets of plastic wrap and pound them with a meat mallet to an even ½-inch (12mm) thickness.
  • Remove the plastic wrap and add the chicken to the marinade. Let it marinate for 20 minutes.
  • Heat a grill or heavy-bottomed skillet over medium-high heat.
  • Cook the chicken until it is browned and cooked through, 3 to 4 minutes per side.
  • Let cool, then shred or chop the chicken.

Make the fish sauce dressing:

  • In a medium bowl or large jar, combine all the dressing ingredients with ¾ cup (180 ml) water and mix well.
  • Allow the sugar to completely dissolve before using. (You can store the dressing in the refrigerator for up to 1 month.)
  • In a large bowl, combine the cabbage, herbs, and carrots.
  • Add the chicken to the bowl with the cabbage and toss to combine.
  • Add dressing to taste before serving.
  • Top the salad with the peanuts and serve.

Notes

Editor’s Note: Make sure to use gluten-free fish sauce in this recipe to ensure that it’s safe for your needs.
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