Once upon a time…long long ago, a little American girl packed up with her family and moved to Southeast Asia. As you might imagine this was quite an adventure! It was filled with new smells, tastes, sounds, colors and many more things the girl had never experienced before.
The open markets in Asia remind me of the farmers markets here, only on steroids. They’re bustling with hundreds of people selling, waving hands, yelling and negotiating prices for fresh vegetables, herbs, spices and much more! It was a beautiful thing! My love for these new tastes and experiences was forever sealed. I pretty much love all Asian styles of cooking now.
This recipe is a light salad, reminiscent of Vietnamese and Cambodian cooking. The Nước chấm Sauce is modified to make it a little less fishy for my kids…and they LOVE it. I also added olive oil for body and omitted the commonly used garlic and red chili’s. This makes for a very fresh salad taste that your whole family will love.
The Savoy Cabbage in this dish is a sweet, tender, light and crinkly cabbage. Savoy is high in vitamin K, vitamin C and fiber. It’s also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. If you have trouble finding it at your market you can also use Chinese cabbage, or a mixture of romaine and iceberg lettuce cut into very thin slices.
A word about fish sauce… it is important to buy a good fish sauce that is from the first pressing, with no added fillers, colors or chemicals. “Red Boat Fish Sauce” is a great fish sauce and is free of additives and sugar.
Vietnamese Style Chicken & Cabbage Salad
Serves 2-4 depending on if it’s a side or full meal
2 cooked chicken breasts, shredded
1 small head Savoy Cabbage, thinly sliced (5 cups)
1 cup julienned carrots (omit for keto)*
6-7 green (spring) onions, thinly sliced longways
1/4 cup Mint leaves, roughly chopped
1/4 cup Basil leaves, roughly chopped
1/4 cup Cilantro leaves, roughly chopped
Nước chấm Inspired Salad Dressing
1/4 cup water
3 tablespoons fresh lime juice (to taste)
2 tablespoons fish sauce
1 1/2 tablespoons honey (omit for 21DSD/Whole3/Keto)
1/2 teaspoon apple cider vinegar
1 tablespoons Olive Oil (optional)
1/2 red seeded chili, chopped (optional)
For a Keto friendly dish, omit the carrots and the honey: Makes four servings at 175 calories/4.5g fat/4.3g carb/2g fiber/30g protien
To roast chicken breasts: Place them in a baking dish with a cup of chicken broth and roast them at around 300 degrees for about 25 minutes or till cooked through (165 internal temp), baste a few times. Cool a bit then pull into thin strips or shred with a fork. Set aside.
Thinly slice the cabbage, carrots and spring onion tops(the green parts) into long strips, then roughly chop the herbs and place all the above ingredients into a large bowl.
In a separate bowl or mason jar, measure out all the dressing ingredients. Shake or mix well.
Pour the Dressing over the salad, toss and serve with Sriracha or other chili sauce. Play with the salad dressing ratios to suit your taste.
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