Summer-Fresh Vietnamese Cabbage Salad
Written by Gayle
Did you know that Vietnamese-style cooking is considered one of the healthiest in the world? Lots of fresh vegetables and herbs, fresh ingredients, and little oil help to earn that honor. I find the flavors in this salad so appealing, and I feel positively virtuous when this is our meal!
So without further ado, here is my adapted recipe
Vietnamese Cabbage and Chicken Salad
- 2 cooked and shredded chicken breasts
- 1 head organic Napa cabbage, sliced thinly
- 1 cup julienned organic carrots
- 1 cup julienned organic persian cucumber
- 1 cup organic green onion tops, thinly sliced
- 1 cup organic julienned, peeled jicama
- 1/3 cup organic mint leaves, chopped
- 1/3 cup organic basil leaves, chopped
- 1/3 cup organic cilantro, chopped
For the Dressing You’ll Need:
- 1/4 cup organic coconut water
- 3 TBSP fresh organic lime juice
- 2 TBSP fish sauce
- 1 TBSP organic honey or agave nectar
- 1 TBSP organic extra-virgin olive oil
- 1 TBSP finely chopped organic jalepeno pepper
- 1 clove organic garlic, pressed or finely chopped
- Either use leftover chicken or use this method: Heat about 1/2 inch of salted water in a skillet, gently add the chicken breasts. Cover and bring to an easy boil. Simmer for 7 minutes, and then turn the heat off. Let the chicken sit for an additional 7 minutes. Lift the chicken onto a plate and let cool slightly, and then shred with two forks.
- While the chicken is cooking, slice the cabbage, carrots, cucumber, green onion, jicama, and the herbs. Toss together.
- In a jar or bowl, mix the dressing ingredients together and blend or shake well.
- Add the chicken to the cabbage mixture, and then add about 2/3 of the dressing.
- Add more dressing to taste.