Vietnamese Chicken Cabbage Salad

Vietnamese Chicken Cabbage Salad


"This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken."

Ingredients 4 h 15 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!
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Reviews 12

  1. 13 Ratings


This salad is great for a hot summer day here in North Queensland Australia. I did add finely chopped Vietnam mint and fresh mint.Served with spiced chicken and cold steamed rice and yoghurt mayonaise


This is a good basic recipe. I customized by adding some fish sauce mixed with water, garlic, sugar, olive oil. Everything else in the recipe stays the same.


My wife used to make a recipe similar to this which called for tuna instead of chicken. We both liked Vietnamese Chicken Cabbage Salad a lot. It's curiously habit forming, particularly when one is really hungry. My only modification was using extra virgin olive oil instead of regular olive oil. I was generous with the salt and pepper, which makes a big difference in the flavor. Over 50% of the calories are fat calories, but I'm okay with that: 1) the fat calories are "good fat" from the olive oil, and, 2) when paired with other healthy dishes, the fat percentage of the meal will reduce. I recommend this one!