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This Vietnamese-inspired chicken cabbage salad combines crisp vegetables, tender chicken, and a tangy-sweet dressing for a refreshing meal that's both satisfying and nutritious. The combination of textures and flavors makes this a standout dish that works equally well as a main course or side dish at gatherings.
I first made this salad during a summer heat wave when I couldn't bear the thought of turning on the oven. Now it's become my go-to for potlucks because it always disappears first and generates recipe requests.
Ingredients
- Cashews: provide essential crunch and richness to balance the lighter elements
- Chicken breast: the protein foundation that absorbs the aromatic spices beautifully
- Thai basil: brings a distinctive flavor that regular basil cannot replicate
- Green cabbage: creates the crisp base with excellent staying power even when dressed
- Red bell peppers: add vibrant color and sweet crunch to complement the savory elements
- Carrots: introduce natural sweetness and additional texture contrast
- Sugar snap peas: deliver fresh crunch and slight sweetness
- Coconut aminos: a soy sauce alternative that adds umami without gluten
- Fish sauce: the secret ingredient providing authentic Vietnamese depth
- Sriracha: brings controlled heat that builds pleasantly with each bite
Step-by-Step Instructions
- Quick Pickle the Onions:
- Combine thinly sliced red onions with water, apple cider vinegar, and salt in a jar. This quick pickling process tames the raw onion bite while adding tangy brightness to the salad. The longer they sit, the more pronounced the pickle flavor becomes.
- Toast the Cashews:
- Heat a dry skillet over medium low heat until warm, then add cashews. Move them constantly for 3 4 minutes until they develop a golden color and release their oils. The toasting concentrates their flavor and creates an irresistible crunch that store bought roasted cashews cannot match.
- Prepare the Chicken:
- Season chicken breasts thoroughly with the spice mixture, ensuring even coverage. Cook in avocado oil over medium heat, allowing each side to develop golden color before flipping. The chicken should reach 165°F internally to ensure it's fully cooked but still juicy. Let it rest before shredding to retain moisture.
- Mix the Dressing:
- Combine all dressing ingredients in a bowl, whisking thoroughly to emulsify. The balance of lime juice, coconut aminos, and fish sauce creates a complex flavor profile that perfectly complements the vegetables and chicken. Let it sit while preparing other ingredients to allow flavors to meld.
- Assemble the Salad:
- Combine all prepared vegetables, pickled onions, and shredded chicken in a large bowl. Pour the dressing over and toss thoroughly to ensure even distribution. Add the toasted cashews and fresh basil last to preserve their texture and aroma. The resulting salad should be colorful and visually appealing.
The Thai basil in this recipe is truly transformative. When I first made this with regular basil, it was good, but switching to Thai basil elevated it to restaurant quality. My husband, who typically avoids "salad for dinner," now requests this regularly, which I consider the ultimate culinary victory.
Make Ahead Tips
This salad actually improves with time as the flavors meld together. You can prepare all components up to three days in advance and store them separately. Keep the dressing, toasted cashews, and basil separate from the vegetables and chicken until about 30 minutes before serving. This approach gives you the fresh taste with the convenience of meal prep.
Smart Substitutions
If Thai basil is unavailable, use regular basil with a pinch of fresh mint to approximate the flavor profile. For a nut free version, substitute toasted sunflower seeds for the cashews. The chicken can be replaced with firm tofu that has been pressed, seasoned similarly, and pan fried for a vegetarian option that maintains the protein content.
Serving Suggestions
Serve this vibrant salad in a large shallow bowl to showcase its colorful ingredients. For a complete meal, pair it with coconut rice or cauliflower rice on the side. To elevate the presentation for guests, serve in individual bowls with extra lime wedges and fresh herbs on top. The contrast of colors makes for an impressive display that promises the flavor to come.
Cultural Context
This recipe draws inspiration from Vietnamese cuisine, particularly the popular gỏi gà, or Vietnamese chicken salad. Traditional versions often include cabbage, herbs like mint and cilantro, and a fish sauce based dressing. This adaptation maintains the fresh, bright flavors while incorporating ingredients more readily available in Western markets. The balance of sweet, sour, salty, and spicy elements is characteristic of Southeast Asian cuisine.
Common Questions About This Recipe
- → Can I substitute the chicken breast with another protein?
Yes, chicken thighs or rotisserie chicken work well, though chicken breast keeps it lighter. Tofu also suits a vegetarian diet.
- → How far in advance can I prepare this dish?
This dish can be made up to a day ahead. Store the dressing separately and mix before serving for best texture.
- → What does the pickled onion add?
The quick pickled onion brings brightness, gentle acidity, and a crisp bite that contrasts with the creamy dressing.
- → Is there a nut-free version?
You can omit cashews or try roasted sunflower seeds for crunch while keeping the dish nut free.
- → How do I serve this for meal prep?
Divide into airtight containers and store chilled for up to a week. Add nuts and basil just before serving to maintain freshness.