Vietnamese Cabbage-and-Chicken Salad Recipe

Vietnamese Cabbage-and-Chicken Salad Recipe

  • 1 pound boneless skinless chicken breasts
  • 3 teaspoons salt
  • 2 tablespoons Asian sesame oil
  • 1/2 jalapeno pepper, seeds and ribs removed, sliced
  • 1 (1 inch) piece fresh ginger
  • 2 cups water
  • 1 head green cabbage, shredded
  • 2 tablespoons cider vinegar
  • 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1 1/2 tablespoons lime juice
  • 3 carrots, grated
  • 3 radishes, grated
  • 4 scallions, including green tops, chopped
  • 2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
  • 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 jalapeno, 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.
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