Vietnamese Chicken Cabbage Salad recipe

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Ingredients

1 head cabbage, cored and shredded
2 onions, halved and thinly sliced
2 cups shredded, cooked chicken breast
¼ cup olive oil
salt and pepper to taste
3 tablespoons lemon juice, or to taste

Nutrition Info

231.1 calories
carbohydrate: 15.5 g
cholesterol: 35 mg
fat: 12.7 g
fiber: 5.6 g
protein: 15.7 g
saturatedFat: 2.3 g
servingSize: -
sodium: 66.1 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  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!

Recipe Yield

6 servings

Recipe Note

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.

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