Recipes Dinner Poultry Dishes Chicken Main Course Vietnamese-Inspired Cabbage and Chicken Salad 4.0 (2,688) Add your rating & review Fish sauce, sesame oil, and lime juice lend tons of flavor to this gingery chicken salad and slaw. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Save Rate PRINT Share Close Photo: © Melanie Acevedo Servings: 4 Jump to recipe Note from the Food & Wine Test Kitchen If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about 10 minutes rather than five. Suggested pairing German Rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian-inspired dishes. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this salad, go with a Kabinett from Germany's Mosel-Saar-Ruwer region for best effect. Cook Mode (Keep screen awake) Ingredients 1 pound boneless, skinless chicken breasts 3 teaspoons salt, divided 2 tablespoons toasted sesame oil, divided 1/2 jalapeño pepper, seeds and ribs removed, sliced 1 1-inch piece fresh ginger 2 cups water 1 head green cabbage (about 2 1/2 pounds), shredded (about 10 cups) 2 tablespoons cider vinegar 2 tablespoons fish sauce (nam pla or nuoc mam) 1 1/2 tablespoons lime juice 3 carrots, grated 3 radishes, grated 4 scallions, chopped 2 cups coarsely chopped mint, basil, cilantro, and/or dill 1 tart apple, such as Granny Smith, cored and grated Directions Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs. Originally appeared: April 2013 Rate It Print