| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 Thai chile, seeded and minced
- 1 large garlic clove, peeled, minced
- 1 tablespoon sugar
- 1 1/2 teaspoons rice vinegar
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
- 1 1/2 tablespoons vegetable oil
- 1/2 medium onion, finely sliced
- Freshly grated black pepper
- 7 to 8 ounces white cabbage, shredded
- 1 medium carrot, shredded, julienned, or grated
- 7 ounces cooked chicken breast, shredded, or cut into fine strips
- 1 bunch mint, plus extra for garnish, leaves roughly chopped
- Salt
Instructions
- In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 181 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 42 mg |
| Sodium | 591 mg |
Reviews
Delicious, I wanna try and find a version with a bit less sodium haha
Very tasty and simple to make. I personally don’t understand the need to sweeten it up as a couple other reviewers have. One can see that the ingredients are going to give it a slight kick and lime-y-ness of course, but it’s fresh and flavorful as intended. The mint is a really lovely addition that makes the dish. I will possibly make it again, but may add just a touch more of the liquid ingredients, going a wee bit generous on the measurements given. The leftovers were perfectly yummy – I should note that I did not grate my cabbage, I cut it thin with a knife. This might have resulted in slightly more dense cabbage that would hold up better to being served as leftovers.
This was absolutely wonderful with one exception-the sauce was very acidic. My husband, who is Vietnamese, had me add a half cup of sugar to the dressing, which made it exactly like it tastes in the restaurants, and more appetizing to his palate. Otherwise, this was very easy to make and tasted great!
This recipe is good but a little short of great. I followed the recipe pretty closely, but subbed Sriracha for the Thai chili because it’s what I had on hand. Also, I didn’t have any mint and I know that’s a big part of this salad. The dressing was borderline too acidic (comparing to the dish I order at Vietnamese restaurants. I will make this salad again because it’s healthy and tasty, but will play with the dressing a little to try to get the flavor just right.
This was simple and absolutely delicious. Looking forward to a lot of picnics with this.
Really delicious! I didn’t add the fish sauce though. Super easy and healthy
i added cilantro but otherwise made this exactly as written. great main dish for a light night – will definitely make again!
This salad is simple to make and delicious to eat. Didn’t change a thing! Will definitely keep the recipe on hand and make it again.
Great recipe! I omitted the chicken and it tasted wonderful and was an awesome side for dinner.
I LOVED IT, VERY LIGHT AND DELICIOUS, FAST AND EASY TO MAKE.