Chicken Cabbage Vietnamese Salad

Name: Chicken Cabbage Vietnamese Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cashews; 1 tablespoon avocado oil; 2 pounds chicken breast, boneless and skinless; 2 teaspoons garlic powder; 1 teaspoon ground ginger; 1/2 teaspoon red pepper flakes; 1 cup Thai basil, roughly chopped; 1 small head green cabbage, thinly sliced (7 cups / 525 grams); 2 medium red bell peppers, julienned (3 cups / 350 grams); 2 large carrots, shredded (2 cups / 185 grams); 2 cups sugar snap peas (175 grams); Salt and pepper, to taste; 1 cup red onion, thinly sliced (200 grams); 1 cup water; 1/2 cup apple cider vinegar; 1 teaspoon salt; 1/4 cup coconut aminos; 3 tablespoons lime juice; 2 cloves garlic, minced; 1 tablespoon sriracha; 1 teaspoon fish sauce; 1 teaspoon rice vinegar; 1/4 teaspoon ground ginger; Salt and pepper, to taste

Recipe by Sam Rivera · Updated September 2025

Chicken Salad

Home cooks adore this vibrant Chicken Cabbage Vietnamese Salad for its perfect balance of fresh, crunchy textures and bold, zesty flavors. It's a breeze to whip up for weeknight dinners, potlucks, or meal prep-light yet satisfying enough to keep you full without weighing you down. The aromatic blend of Thai basil, pickled onions, and toasted cashews makes every bite feel like a trip to a bustling Vietnamese street market. Plus, it's packed with nutrients but still tastes indulgent.

What Makes This Recipe Special

The quick-pickled red onions add a bright, tangy contrast that cuts through the richness of the chicken and dressing, elevating the dish's complexity in just 10 minutes.
Toasted cashews aren't just for crunch-they're lightly coated in avocado oil and salt during toasting, which enhances their natural buttery flavor and prevents them from tasting dry.
The dressing combines coconut aminos and fish sauce for a umami-packed base, balanced by lime juice and rice vinegar for acidity, creating a dressing that's both punchy and addictive.
Using Thai basil instead of sweet basil brings a licorice-like depth and peppery note that's essential to authentic Vietnamese flavors.

⏱ 40 mins

American

Servings 4

Ingredients

1 cupcashews

1 tablespoonavocado oil

2 poundschicken breast, boneless and skinless

2 teaspoonsgarlic powder

1 teaspoonground ginger

1/2 teaspoonred pepper flakes

1 cupThai basil, roughly chopped

1 smallhead green cabbage, thinly sliced (7 cups / 525 grams)

2 mediumred bell peppers, julienned (3 cups / 350 grams)

2 largecarrots, shredded (2 cups / 185 grams)

2 cupssugar snap peas (175 grams)

Salt and pepper, to taste

1 cupred onion, thinly sliced (200 grams)

1 cupwater

1/2 cupapple cider vinegar

1 teaspoonsalt

1/4 cupcoconut aminos

3 tablespoonslime juice

2 clovesgarlic, minced

1 tablespoonsriracha

1 teaspoonfish sauce

1 teaspoonrice vinegar

1/4 teaspoonground ginger

Salt and pepper, to taste

Nutrition

312 caloriesCalories

Per serving · Values are estimates

Instructions

In a large jar, add sliced onions, water, apple cider vinegar, and salt. Shake well and set aside.

Heat a large nonstick skillet over medium-low heat and warm for 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside.

Mix garlic powder, ground ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken breasts. Heat the skillet over medium heat, add avocado oil, and heat for 30 seconds. Cook the chicken until fully done and no pink remains, about 25-30 minutes, flipping 2-3 times. Remove from heat, let cool, and shred using a fork or hands.

Combine coconut aminos, lime juice, minced garlic, sriracha, fish sauce, rice vinegar, ground ginger, and a pinch of salt and pepper in a small bowl. Mix well and set aside.

In a large mixing bowl, combine the cabbage, red bell peppers, carrots, sugar snap peas, pickled onions, shredded chicken, and dressing. Mix thoroughly. Add toasted cashews and fresh basil, and stir once more. Store in the refrigerator in a covered glass container for up to one week.

Essential Tips

Don't skip the pickling

The pickled onions should sit for at least 10 minutes before assembling the salad to soften their sharp bite. If you're in a rush, use pre-sliced red onions from the grocery store to save time without sacrificing flavor.

Toast cashews carefully

Keep the heat on medium-low and stir constantly to prevent burning. Cashews burn quickly once golden, so pull them off the heat as soon as they're fragrant and slightly darker. Let them cool completely before adding to the salad to avoid sogginess.

Slice veggies uniformly

A mandoline or sharp knife is key for thin, even slices of cabbage and carrots. Uniform pieces ensure every bite has the same texture and flavor, and they wilt slightly from the dressing without getting mushy.

Dress just before serving

Toss the salad with dressing no more than 30 minutes before eating to prevent the cabbage from softening too much. If making ahead, store components separately and combine right before serving.

Use room-temp chicken

Let the chicken rest at room temperature for 10 minutes before cooking to ensure even doneness. Overcooked chicken will be dry, so remove it from the skillet as soon as it reaches 165°F (74°C) internally.

Smart Swaps & Variations

Vegetarian Swap chicken for 2 cups of drained and rinsed canned chickpeas or marinated baked tofu. Press tofu well and sear in the same skillet as the cashews for added texture.

Spicy kick Add 1-2 teaspoons of minced Thai bird's eye chilies to the dressing for extra heat, or top the salad with sliced fresh chilies before serving.

Extra crunch Toss in 1/2 cup of toasted sesame seeds or crushed peanuts along with the cashews for a nutty, textural contrast.

Low-carb Replace cabbage with 6 cups of thinly sliced Napa cabbage or romaine lettuce. Skip the carrots or replace with 1 cup of shredded radishes for a peppery bite.

What to Serve With This

Serve with steamed jasmine rice or vermicelli noodles for a heartier meal, or enjoy it as-is for a light lunch.
Pair with iced green tea or a crisp Vietnamese iced coffee (cà phê sữa đá) for a complete dining experience.
Add a side of grilled shrimp or lemongrass tofu for a protein-packed spread.
Garnish with lime wedges and extra basil leaves for a pop of color and freshness.

Storage & Reheating

Storage

Store components separately in airtight containers in the fridge for up to 3 days. The pickled onions will keep their crunch, but the cabbage may soften slightly over time.

Reheating

This salad is best enjoyed cold, so avoid reheating. If you must warm the chicken, do so gently in a skillet over low heat just until warmed through, then combine with the fresh ingredients.

Expert Chef Tips

For maximum flavor, toast the cashews in a dry skillet before adding oil to remove excess moisture, ensuring they're extra crispy. This step also enhances their nutty aroma.
Use a microplane to finely grate the ginger for the dressing, as this releases more oils and intensifies the flavor compared to grating by hand.
Chill the dressing for 15 minutes before tossing with the salad to allow the flavors to meld. This makes the dressing cling better to the veggies and chicken.

Equipment You’ll Need

Large nonstick skillet for toasting cashews and cooking chicken
Sharp chef's knife or mandoline for thinly slicing cabbage and vegetables
Small saucepan or microwave-safe bowl for warming the dressing base
Large mixing bowl for tossing the salad

Nutritional Benefits

Low in calories (312 per serving) and high in protein (32g) from lean chicken breast, making it a filling yet light meal.
Rich in fiber (6g per serving) from cabbage, carrots, and snap peas, supporting digestive health and satiety.
Contains healthy fats from cashews and avocado oil, which provide heart-healthy monounsaturated fats.
Packed with vitamins A and C from carrots and bell peppers, supporting immune function and skin health.

Reviews

No written reviews yet — be the first to cook this and share how it turned out!

Leave a Review

Frequently Asked Questions

Can I substitute fish sauce with soy sauce?

Fish sauce is irreplaceable in this recipe for its unique umami depth. If absolutely necessary, use a high-quality soy sauce or tamari, but expect a less complex flavor. Vegetarians can use coconut aminos alone, though the umami will be milder.

My chicken is dry. How can I prevent this?

Overcooking is the most common culprit. Remove the chicken from the skillet as soon as it reaches 165°F (74°C) internally, even if it looks slightly pink. Let it rest for 5 minutes before slicing to retain juices.

Can I make this salad ahead of time?

Yes, but assemble it no more than 2 hours before serving to prevent the cabbage from becoming soggy. Store pickled onions and dressing separately, and mix all components just before eating.

How do I know when the cashews are perfectly toasted?

Cashews are done when they're golden brown and smell nutty, about 3-4 minutes. They'll continue to toast slightly after removing from the heat, so err on the side of under-toasting if unsure.

Can I use pre-shredded cabbage?

Pre-shredded cabbage works in a pinch, but it's often less crisp and may contain preservatives that affect the salad's texture. For the best results, slice a fresh head of green cabbage thinly yourself.

What's the best way to slice cabbage for this salad?

Remove the core and quarter the cabbage. Lay each quarter flat-side down and slice thinly against the grain for even, tender strips that hold up well to the dressing.

Can I use a different nut instead of cashews?

Peanuts or almonds are great substitutes. Peanuts add a classic Vietnamese touch, while almonds bring a buttery crunch. Toast and season them the same way as cashews.

Why does my dressing separate?

Oil-based dressings can separate over time, especially if not emulsified properly. Shake the dressing vigorously before using or whisk it again to recombine. Storing it in a jar allows for easy shaking before tossing.