Vietnamese Hen Salad with Cabbage is ideal to make with leftover hen, and I really like the Asian flavors on this slightly-spicy salad!
PIN Vietnamese Hen Salad with Cabbage to strive it later!
A few years in the past one in every of my running a blog associates posted a recipe that’s now not on-line that she referred to as Vietnamese Cole Slaw, and the minute I noticed the recipe, I knew I’d be making some model of it. Glenna had a Vietnamese co-worker at the moment who instructed her that in Vietnam the dressing for such a salad would by no means comprise oil, and that caught my curiosity.
And once I turned that recipe into this Vietnamese Hen Salad with Cabbage I fell in love with the sunshine however extremely flavored dressing that features so many nice Asian flavors like fish sauce, rice vinegar, lime juice, garlic, sweetener, and Sriracha Sauce. Having good high quality fish sauce makes an enormous distinction right here, and don’t be postpone by the scent, fish sauce tastes superb in small quantities.
And since I’ve a tough time strolling by these rotisserie chickens at Costco with out having one bounce into my cart, I’m at all times on the lookout for salads concepts to make use of the leftover hen. With the sunshine dressing, hen, radishes, and crunchy cabbage, I feel this salad is ideal for summer season.
What substances do you want?
What sort of fish sauce did I exploit?
I’m an enormous fan of Purple Boat Fish Sauce, which has zero carbs and is gluten-free, and Purple Boat incorporates solely contemporary caught wild black anchovies and sea salt. However when you don’t discover that premium fish sauce the place you store, you possibly can’t go flawed with Three Crabs Fish Sauce, which I discovered about from Lydia’s submit on fish sauce. Learn that when you’ve by no means cooked with fish sauce earlier than.
What when you don’t like uncooked onion?
You possibly can positively use inexperienced onion on this salad to exchange the purple onion when you want. However one approach that tames down the onion a bit is so as to add the sliced onion to the hen when it’s marinating, so that you may need to strive that when you’re not an enormous uncooked onion fan.
Why is that this salad good for Weekend Meals Prep?
This can be a nice salad thought for Weekend Meals Prep! One factor I’m making an attempt to do at my home is have salad fixings within the fridge so I’m prepared for lunch, and every little thing about this salad (besides perhaps the chopped cilantro) may very well be prepped forward after which tossed collectively while you’re able to eat. This straightforward salad with Vietnamese flavors is known as a keeper; hope everybody will prefer it!
Need extra Cabbage Salad Concepts?
In case you’re an enormous cabbage fan, try Low-Carb and Keto Cabbage Salads to see tons extra of my favourite salads with cabbage.
Tips on how to Make Vietnamese Hen Salad with Cabbage:
(Scroll down for full printable recipe, together with dietary info.)
- Whisk collectively the Sriracha Sauce, garlic, Monkfruit Sweetener or sweetener of your alternative, unseasoned rice vinegar, fresh-squeezed lime juice, fish sauce, and salt and pepper to style to make the dressing.
- Cube up about 5 cups of cooked hen; I exploit rotisserie hen breast from Costco for the hen, however you possibly can poach some hen breasts too.
- The hen will get marinated in about half the dressing, which infuses the hen with taste. (You can even add the onions to this if you wish to tame down the onion taste a bit.)
- Chop up sufficient cabbage to make about 5 cups chopped cabbage.
- Finely chop cilantro, slice the radishes into half-moon slices, and lower purple onion into slivers.
- Toss the salad along with the specified quantity of dressing and devour!
Make it a Low-Carb Meal:
I’d in all probability eat this as a main-dish salad, particularly if I used to be having it for lunch. However when you wished to make it a extra substantial meal you possibly can additionally serve with one thing like Sugar Snap Pea Salad, Cucumber Salad with Balsamic Dressing, Thai Cucumber Salad, Grilled Spicy Eggplant, or Laurel’s Jicama Salad.
Extra Asian Cabbage Salads to Preserve You Cool:
Crunchy Low-Carb Chopped Salad
Substances
Dressing Substances:
- 1 tsp. Sriracha Sauce (or extra, to style)
- 1/2 tsp. minced garlic
- 3 T Monkfruit sweetener, or sweetener of your alternative
- 3 T unseasoned rice vinegar (not sweetened)
- 3 T contemporary lime juice (see notes)
- 3 T fish sauce (see notes)
- salt and contemporary floor black pepper to style
Salad Substances:
- 5 cups diced cooked hen
- 1/2 small purple onion, sliced into slivers
- 5 cups chopped inexperienced cabbage
- 1 cup sliced radishes
- 1/2 chopped cilantro
Directions
- Whisk collectively the Sriracha Sauce, garlic, Monkfruit Sweetener or different sweetener, unseasoned rice vinegar, contemporary lime juice, and fish sauce to make the dressing. (Fish sauce can fluctuate in energy, and when you’re not used to it I like to recommend beginning with much less and including it till the dressing tastes good to you.
- Style dressing to see if you would like a bit extra Sriracha Sauce. Season dressing with salt and contemporary floor black pepper to style.
- Cube the hen to make 5 cups chopped bite-sized hen items. Then put diced hen plastic bowl and blend with about half the dressing. (You can even add the purple onions to marinate with the hen if you wish to tame them down a bit.)
- Let marinate quarter-hour or longer when you chop the cabbage and cilantro and slice the radishes.
- When able to serve, add the cabbage, radishes, and cilantro to the hen/dressing combination and toss, including extra dressing till the salad is as moist as you’d prefer it. (It’s possible you’ll not want to make use of all of the dressing.)
- Serve instantly.
- This dressing will maintain within the fridge for at the very least every week. In case you will not eat this a lot salad at one time, chop all substances besides cilantro, combine the dressing, and maintain within the fridge. If you’re able to eat, marinate hen a couple of minutes when you chop cilantro, them mix and eat!
Diet Info:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 293Whole Fats: 15gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 106mgSodium: 925mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 29g
Diet info is mechanically calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.
Low-Carb Eating regimen / Low-Glycemic Eating regimen / South Seashore Eating regimen Recommendations:
Made with an authorised sweetener, this salad can be good for low-carb or Keto diets or for any section of the unique South Seashore Eating regimen.
Discover Extra Recipes Like This One:
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Historic Notes for this Recipe:
My first variation of this salad was posted in 2007, when my buddy Glenna posted Vietnamese Cole Slaw (a recipe that’s now not on-line.) By the years I made this recurrently and altered the recipe barely a number of instances, however I at all times saved the oil-free Vietnamese dressing. The recipe was final up to date with new photographs and extra info in 2022.
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