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Chicken & Cabbage Salad with Fresh Mint

(recipe, lauren luttrell)


  1. 1 lb. boneless chicken breast, or 2 cups cookled, shredded chicken
  1. Use below, or Vietnamese fish sauce
  2. 3 Tbsp. freshly squeezed lime juice
  3. 2 Tbsp. fish sauce
  4. 1 Tbsp. white or cider vinegar, or freshly squeezed lime juice
  1. ½ tsp. black pepper
  2. ¾ cup very thinly sliced onion
  3. ½ cup fresh mint, cilantro, or basil leaves
  4. ½ cup rau am leaves (optional)
  5. 2 cups finely shredded green, savoy,or napa cabbage
  6. ¾ cup shredded carrots
  7. 3 Tbsp. coarsely chopped roasted and salted peanuts (optional)


  1. Boil chicken until done, 10-15 minutes. Meanwhile, combine the lime juice, fish sauce, vinegar, sugar, and pepper in a medium bowl, and stir to dissolve the sugar and mix everything well. Add onion and toss to coat. Set aside for 20 -30 minutes, until you are ready to complete the dish. Transfer the meat to a plate to cool, reserving broth for another use, such as making soup or rice. WHen the chicken is cool, tear it into long, thin shreds. Coarsely chop the mint and the rau ram, if you are using it. Add the shredded onion and seasonings and toss to coat everything well. Mound the salad on serving plate and top with chopped peanuts, if you are using them. Serve at room temperature or chilled.