Vietnamese Chicken and Cabbage Salad
Ingredients
- 1 small head of green cabbage (or 1/2 large head, approximately 1 pound)
- 1 pound shredded chicken breast (or roasted chicken parts)
- 1 yellow bell pepper
- 3 radicchio leaves (optional)
- A handful each of cilantro and fresh mint
- ¼ cup olive oil
- 1 large shallot
- 6 cloves of garlic
- 1 T lime juice
- 2 T fish sauce
- ½ t salt
- ¼ t black pepper
- 1 t sugar
- 1 T apple cider vinegar
- 1 jalapeno
Instructions
- Prep the vegetables - Shred the cabbage, slice the bell pepper in to 1-2 inch strips, tear radicchio into bite-sized pieces (if using). Slice the shallots and garlic, and set aside. Slice the jalapeno and shake out most of the seeds.
- Assemble the salad - Combine the cabbage, shredded chicken (if using in lieu of parts), bell pepper, radicchio (if using), and herbs in a large bowl.
- Crisp the shallots and garlic - Heat the oil over medium-high heat. Add the shallots and sauté until translucent, then add the garlic. Fry until golden, stirring constantly to prevent scorching. Pour the oil into a measuring cup through a strainer, catching the shallots and garlic to drain.
- Finish the dressing - After the oil has cooled slightly, add 1 T lime juice, 2 T fish sauce, ½ t salt, ¼ t pepper, 1 t sugar, jalapeno, and 1 T apple cider vinegar.
- Toss and Serve - Pour the dressing over the salad, tossing to coat. Serve topped with the fried shallots and garlic.
Notes
I prefer this salad with shredded chicken breast tossed into the mix, but Ron loves chicken parts, especially dark meat. So I just roast chicken thighs and legs in advance in the air fryer for him.