There is a Vietnamese restaurant next to YCIS Secondary Campus that Molly introduced me to. When we went for a family dinner she said we would have to get the Cabbage Chicken Salad. It was delicious and refreshing and oh so good! In fact, I now go there when I am working and order the salad for lunch. Super yummy!
My second box of Goma Greens included a head of cabbage and carrots. Immediately I decided it was time to recreate one of the best salads I’ve ever had. Along with the cabbage and carrots I also added cilantro, green onions and mangoes. The mangoes added a fantastic sweetness that really complimented the tartness of the vinaigrette.
Remembering what I learned at the Ho Cho Minh Cooking Class I made a delicious Vietnamese Vinaigrette using an equal ratio of each ingredient- rice vinegar, sugar, calamansi limes, oil and fish sauce. Simple and oh so refreshingly delicious!
Adding mangoes to the traditional Vietnamese Cabbage Chicken Salad provides the perfect sweetness to the tartness of the Vinaigrette!
- 1 Cabbage, shredded very thin
- 1 Carrot, grated
- 4 Green Onions, sliced thin
- 1 small bunch Cilantro, chopped
- 2 cups Shredded Chicken
- 1 Mango, cubed
- 2 tablespoons Rice Vinegar
- 2 tablespoons Fish Sauce
- 2 tablespoons freshly squeezed Calamansi Juice
- 2 tablespoons Sugar
- Combine all of the salad ingredients in a large mixing bowl.
- In a separate small bowl, whisk the dressing ingredients until the sugar dissolves.
- Mix the salad and dressing together.
- Serve with extra calamansi limes.