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Homemade Vietnamese Chicken Salad with Cabbage photo
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Vietnamese Chicken Salad with Cabbage

A bright, tangy dressing to toss with shredded chicken and cabbage for a quick Vietnamese-style salad.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tsp Sriracha sauce or more to taste
  • 1/2 tsp garlic minced
  • 3 T Monkfruit sweetener or sweetener of your choice
  • 3 T unseasoned rice vinegar not sweetened
  • 3 T fresh lime juice see notes
  • 3 T fish sauce see notes
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • In a mixing bowl, whisk together the Sriracha, minced garlic, monkfruit sweetener, rice vinegar, fresh lime juice, and fish sauce until the sweetener dissolves and the dressing is smooth.
  • Taste the dressing and adjust seasoning: start with less fish sauce if you are sensitive to its strength, then add more until the dressing tastes balanced.
  • Season the dressing with salt and freshly ground black pepper to taste.
  • Toss the dressing with shredded cooked chicken and thinly sliced cabbage (or your salad ingredients) until evenly coated, then serve immediately.

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Spoons
  • measuring tablespoons
  • Spoon

Notes

  • Start with less fish sauce and adjust to taste.
  • Use fresh lime juice for best flavor.
  • Sweetener amount can be adjusted to taste.
  • Sriracha can be increased for more heat.