Vietnamese Chicken and Cabbage Salad

Name: Vietnamese Chicken and Cabbage Salad
Total time: 20 min
Yield: 2 people
Ingredients: 7 oz Chicken breast; 7 oz Cabbage; 3.5 oz Carrot; 1.7 oz Onion; 0.7 oz Vietnamese coriander (Rau răm); 0.5 oz Roasted peanuts; 2 tbsp Fish sauce; 2 tbsp Lime juice; 1.5 tbsp Sugar (or sugar substitute); 2 cloves Garlic; 1 chili Fresh chili

Dairy-Free • Gluten-FreeUnder 30 MinsLow Calorie • High ProteinStovetop • Meal Prep FriendlyLunch • DinnerVietnamese

Easy

20min

210kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A fresh, sweet and sour salad that is rich in protein and fiber. Extremely easy to make and budget-friendly for students.

Looking for a student-friendly menu that is delicious, affordable, and helps you stay in shape? Today I introduce you to Vietnamese Chicken and Cabbage Salad (Gỏi bắp cải ức gà) - the perfect solution for a weight-loss diet that won't break the bank. This dish is a harmony of tender shredded chicken breast, high in protein yet low in calories, and the refreshing crunch of fresh cabbage. Cabbage is one of the cheapest vegetables on the market, yet it's packed with fiber to keep you full and support digestion. Mixed with a savory sweet and sour fish sauce, spicy chili, and garlic, this salad transforms a bland diet into a flavor explosion. Topped with toasted peanuts and aromatic Vietnamese coriander, it's a culinary masterpiece. This recipe requires no professional skills or expensive equipment. In just 20 minutes of preparation and boiling, you'll have a generous, attractive plate of salad. It's the ultimate secret for students to eat well, stay healthy, and save money every day. Let's get cooking!

Ingredients

200 g Chicken breast (1 medium piece)
200 g Cabbage (1/4 small head)
100 g Carrot (1 small carrot)
50 g Onion (1/2 small onion)
20 g Vietnamese coriander (Rau răm) (1 small handful)
15 g Roasted peanuts (1 tbsp)
2 tbsp Fish sauce
2 tbsp Lime juice
1.5 tbsp Sugar (or sugar substitute)
2 cloves Garlic
1 chili Fresh chili

Instructions

1
Wash the chicken breast and boil with a pinch of salt for about 12-15 minutes. Once cooked, soak the chicken in ice-cold water to firm up the meat, then shred into bite-sized pieces.
2
Thinly slice the cabbage, carrot, and onion. Soak the onion in a bowl of ice water with a little vinegar for 10 minutes to reduce its pungency, then drain well.
3
Prepare the dressing: Dissolve the sugar in lime juice and fish sauce, then stir in the minced garlic and chili.
4
In a large bowl, combine the cabbage, carrot, onion, and shredded chicken. Slowly pour the dressing over the ingredients and toss gently to ensure everything is evenly coated.
5
Add the chopped Vietnamese coriander and toss again. Transfer the salad to a plate, sprinkle crushed roasted peanuts on top, and enjoy immediately.

Chef's Tips

•For crunchier cabbage, soak the shredded leaves in ice water for 5 minutes and drain thoroughly before mixing.
•If you want to minimize calories, use a sugar substitute (like erythritol or stevia) instead of regular white sugar.

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Recipe By

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