Vietnamese Chicken Cabbage Salad

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READY IN: 30mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.
  • Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.
  • Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.
  • Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.
  • Served chilled or at room temperature.
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