Vietnamese Cabbage Chicken Salad

Vietnamese Cabbage Chicken Salad

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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!

Serves 8

Vietnamese Cabbage Chicken Salad

Adding mangoes to the traditional Vietnamese Cabbage Chicken Salad provides the perfect sweetness to the tartness of the Vinaigrette!

20Prep Time

20Total Time

Save Recipe

Ingredients

  • 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
  • Vietnamese Vinaigrette2 tablespoons Vegetable Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Fish Sauce
  • 2 tablespoons freshly squeezed Calamansi Juice
  • 2 tablespoons Sugar

Instructions

  1. Combine all of the salad ingredients in a large mixing bowl.
  2. In a separate small bowl, whisk the dressing ingredients until the sugar dissolves.
  3. Mix the salad and dressing together.
  4. Serve with extra calamansi limes.
http://www.recipenomad.com/vietnamese-cabbage-chicken-salad/
 

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