Vietnamese Shredded Chicken Salad

Tested & Perfected Recipes

Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.


As much as I love salad as a meal, it’s not usually enough for my husband, who is more of a protein/two sides kind of a guy. But this is one that I can get away with serving for dinner — it’s satisfying and full of bright, spicy Southeast Asian flavor. It’s easy too.

You simply shred a rotisserie chicken, chop some veggies, whisk the dressing and dinner is done. The recipe makes enough for 2 to 3 main course salads; if you want to stretch it, serve some store-bought crispy spring rolls on the side and Peach Mango Smoothies for dessert.

What you’ll need to make Vietnamese Shredded Chicken Salad


How to make Vietnamese Shredded Chicken Salad

To begin, combine all of the salad ingredients, except for the peanuts, in a large bowl.


Next, make the dressing. You’ll need to juice a few limes; an inexpensive juicer like this one is helpful but not necessary.


Whisk together the freshly squeezed lime juice, Sriracha, garlic, sugar, fish sauce, and vegetable oil.


Pour the dressing over the salad and toss well.


Top with peanuts and serve.


Note: This recipe originally comes from Saveur magazine but I’ve tweaked it a bit to make it my own. (I omitted the rice vinegar and Thai peppers, increased the lime, and added bell peppers, scallions, Sriracha, and peanuts.)

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Vietnamese Shredded Chicken Salad

Made with a rotisserie chicken, this salad is easy to whip up and full of bright, spicy Southeast Asian flavor.

Servings: 2-3 main dish salads, 4 side salads


For the Salad

  • 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
  • 4 cups shredded napa cabbage
  • 4 scallions, thinly sliced
  • 1 cup grated or matchstick carrots
  • 1 red bell pepper, sliced into bite-sized pieces
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup chopped peanuts

For the Dressing

  • 1/4 cup fresh lime juice, from about 3 limes
  • 2 teaspoons Sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
  • 3 tablespoons vegetable oil


  1. In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with the peanuts. Serve cold.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 417
  • Fat: 30g
  • Saturated fat: 5g
  • Carbohydrates: 20g
  • Sugar: 12g
  • Fiber: 5g
  • Protein: 20g
  • Sodium: 1169mg
  • Cholesterol: 50mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Absolutely delicious!

    • — Annmarie on September 20, 2020
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  • I only had regular cabbage, but it was still outstanding! I’ll be making it again!

    • — Phyllis on August 27, 2020
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  • Another one hit out of the park!

    • — Patrick Barrows on July 2, 2020
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  • I loved the intro to this recipe because my husband was a bit surprised to be sitting down to a big plate of salad last night. However he loved it and was happy there were leftovers tonight! Adding cooked quinoa amps it up to a very protein rich salad too. Thank you once again.

    • — Yvonne on June 26, 2020
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  • Once again, it was fantastic. Fresh and vibrant taste – and so perfect for a summer evening. Loved every bite.

    • — Patticakes on June 26, 2020
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  • Simply restaurant quality. It was fresh and perfect for a summer evening.

    We did not have cabbage but had iceberg lettuce. Wow. Flavor explosion from the herbs and dressing. Spot on.

    Thank you, Jenn. Cannot wait to have it next week.

    • — Patticakesdarien on June 25, 2020
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  • I’ve been thinking of making this for a good while but I honestly have an aversion to the store cooked chicken. I keep tasting something really artificial in them. It’s maybe just me but that’s the way it is😔 what other chicken portions could I use? Could I steam an entire chicken? I have a Miele steam oven. Just doing my grocery list and so far on the menu are your Vietnamese meatballs, black bean salad and roasted beet salad. The entire family enjoys your recipes. It’s always is this One Upon a Chef or the Aussie lady (Nagy tin eats – she’s terrific too)

    • — Marjory on May 28, 2020
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    • So glad you like the recipes! You could prepare the chicken as indicated in this recipe. Hope that helps! 🙂

      • — Jenn on May 29, 2020
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  • I’ve made this probably 10 times and each time it is a huge hit. It is my go-to throw together salad when I need to have dinner on the table in 15 minutes. I vary the vegetable ingredients based on what I have. I also have doubled the recipe and kept the dressing in the fridge for several days (let’s be honest, several weeks…..) and it’s been fine. The flavor of the dressing is mouth-wateringly delicious, the crunch of the veggies is light and the peanuts add just the right amount of flavor. I’ve done this mostly with rotisserie chicken but I’ve also done pan fried tofu and shrimp and it’s equally good.

    • — Elizabeth on May 22, 2020
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  • Been making your recipes for the past 3 nights and you’re 3 for 3! Multiplied this one by 1.5 (3 adults, two kids) added some chopped basil (maybe 1/4 cup) that I had wallowing away in the veg drawer, kept the sugar to equivalent of 1X the recipe, replaced 1 tbsp of veg oil w toasted sesame oil. ‘Twas a hit. Thanks!

    • — Matt on May 20, 2020
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  • OMG, this is salad is absolute perfection!! The flavor profile is spot-on authentic like what you’d get at a real mom-and-pop Vietnamese restaurant. I think using a legit fish sauce is key (Viet Huong “Three Crabs” brand is my favorite). The crunchy textures are so refreshing, too.

    The only change I made was that I used boneless skinless chicken thighs poached in some chicken broth and then shredded because my grocery store was out of rotisserie chicken. Thanks for the amazing recipe!

    • — Jen on April 4, 2020
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  • Hi Jenn sorry for another question! Do you typically use the whole head of cabbage because i measured 4 cups shredded out and there is a lot leftover of the cabbage?

    • — Melissa on April 3, 2020
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    • You must’ve had a big head of cabbage! I’d just use 4 cups of it. 🙂

      • — Jenn on April 5, 2020
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  • Hi Jenn
    I am curious could i use the pre bagged asain salad blend, our grocery stores do not hav any green cabbage except this blend? Thanks so much,
    Your recipes are amazing!

    • — Melissa on April 2, 2020
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    • Sure, Melissa, I think you could get away with that. Enjoy!

      • — Jenn on April 2, 2020
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  • Jenn – I made this salad for myself thinking I would have enough leftovers for a couple of meals. I will be likely if I can stop eating it before it’s all gone.

    I absolutely love the flavors – very “Thai” to me. When I go to Thai restaurants I don’t tend to order salads so it is GREAT to have the Thai taste with such healthy raw vegetables and herbs.

    Thank you so much.

    • — Kim Furzer on April 1, 2020
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  • Enjoying your recipes. The grocery store was out of cabbage, so I used a cabbage/kale blend. Super easy, flavours are incredible. Thank you!
    💖 Angie from Alberta, Canada

    • — Angie on March 20, 2020
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  • Loved it! Half recipe was enough for two seniors (with egg rolls). Will make again!

    • — Sue Gilchrist on October 24, 2019
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  • Absolutely awesome. No cooking required and super flavorful

    • — Laila on August 6, 2019
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  • I served this yesterday at a mini-luncheon for three friends. They devoured it! I had doubled the recipe so I would have some left for dinner. That so didn’t happen! They ate it all! I printed out and gave the the recipe per their request. They were shocked when I told them I hadn’t made it before suggesting I was more than brave serving it to company. It wasn’t bravery, at all. I have learned to trust your recipes. THEY’VE ALWAYS BEEN GREAT! Thank you.

    • — Judie Olivero on July 23, 2019
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    • So glad it was a hit, Judie. 💕

      • — Jenn on July 23, 2019
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  • Ridiculously good flavours and texture. My changes: I used lime juice that comes in the little green squeezie thing and just squirted some fresh lime over salad before serving; used almonds instead of peanuts; only 2 garlic cloves, and added fresh papaya because I had some in the fridge. I was going to use a prepared slaw mix, but none of them looked very good. Turns out that napa cabbage is very easy to clean and shred. I’m cooking for one, so I dressed half the salad for dinner, and just had some of the rest for lunch (dressing it just before) – think the dressing got tastier after sitting in the fridge overnight. Two thumbs up on this salad!

    • — Araz on May 29, 2019
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  • Hi. I don’t have sriracha sauce but I have dried sriracha spice powder. Can I use this instead and if so how much should I use.?

    • — Lesley on April 15, 2019
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    • Hi Lesley, To be honest, I have never cooked with sriracha spice powder. I think it’d be fine to use; I’d just add it little by little to taste since I’m not sure how hot it is.

      • — Jenn on April 17, 2019
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  • Delicious and fresh! I only used 1 tablespoon of the fish sauce, and I just realized right now that I forgot to use the garlic in the dressing. But my family really enjoyed it. This would be a great spring or summer dinner.

    • — Rachel on March 7, 2019
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  • Delicious! I did add rice vinegar to dressing and some fresh mango to salad.

    • — Naomi on March 3, 2019
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  • This was superb. An incredibly tasty way to clean out my vegetable drawer and achieve a nutritionally dense meal at the same time.

    For these reasons, I added: baby spinach, arugula, fresh basil, cilantro, chopped tomatoes, chopped cucumber, and avocado. I sautéed the red pepper, then added a scoop of freshly cooked basmati rice.

    I realize this caused the salad to stray a bit outside of its Vietnamese origins, but the result was outstanding! The dressing is divine and can be used on any salad.

    • — EDA on February 9, 2019
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  • Hi Jenn
    Every single recipe of yours is amazing, I cannot wait to make this, how long will it keep in fridge if I need to have lunches prepared up for an easy grab and go.

    • — Melissa on January 25, 2019
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    • Hi Melissa, So glad you like the recipes! 🙂 Once you toss this salad with the dressing, it needs to be served right away. If you keep the dressing separate, it will keep a day or two in the fridge.

      • — Jenn on January 25, 2019
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  • I just made this for the first time, my husband and I loved it! I realized after we were done eating that I forgot the peanuts so that’s a bummer. My husband doesn’t like peppers so I added some cucumber to his salad instead and it was great. So easy and fast to throw together for a weeknight dinner, with two lunch sized salads for tomorrow.

    • — Libby on January 1, 2019
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  • I think I would love this salad except for the cilantro. I don’t mind a little bit of that flavor but not too much. Can I use parsley instead of cilantro? or would that ruin the salad? Thanks for your help and your great recipes!

    • — Char on December 15, 2018
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    • Hi Char, I would just omit it – it will still be delish. Enjoy!

      • — Jenn on December 16, 2018
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  • Hi Jenn,

    I LOVE this salad and am making this for a vegetarian friend – I’d like to add some tofu to it. Any suggestions how I might prep it? I could throw it in right from the package but seems like it would need something. Thanks!

    • — Elizabeth on November 30, 2018
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    • Hi Elizabeth, I’ve never worked with tofu, but I do know that marinating it will help to infuse it with flavor. Perhaps you could marinate it in the dressing, remove it to add to the salad, and then pour the dressing over the salad as the recipe suggests. Hope that helps!

      • — Jenn on December 1, 2018
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  • Excellent lunch for 2. Delicious. I add a little more hot sauce. Also made it once with roast duck instead of chicken, also tastes great!

    • — George on November 13, 2018
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  • I have enjoyed many recipes on this site, including this one. Most recently I made this salad but substituted the dressing with the dressing from the Thai Crunch Salad, also on this site. My husband loved it and I will admit that I loved the peanut flavoring, too. I did double the sauce recipe and I used broccoli slaw in place of the cabbage. It was really tasty (and I hope no one minds that I’m mixing and matching!) I look forward to making more of the recipes here.

    • — Katherine on October 9, 2018
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  • I’ve made this multiple times as it’s so good! Perfect for a warm summer night dinner or lunch anytime. Sometimes I’ll add or sub different veggies depending on what I have on hand. Add a baguette if you want a little heartier meal.

    • — Renee Watts on October 4, 2018
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  • Oh my gosh. My good friend Liz served this for a small, casual dinner party (as a main course), and everyone loved it. The next day I ran to the store to get the exact ingredients listed, and made for myself. It is so delicious! There’s something very special and irresistible about this dressing, and it definitely turns a healthy, fresh salad into a delectable main course. So far, I have stuck to the recipe simply because I just love it as is.

    • — Mary Noël on October 4, 2018
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  • I love Asian food, so when I spotted this recipe I knew I had to try it. The flavors combined and complimented each other wonderfully, and it was a perfect salad for a warm summer evening. I substituted cashews for the peanuts; other than that I made the recipe as written.

    • — Kay Simenc on October 4, 2018
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  • It was 90 degrees, I had a gluten free quest coming for dinner. I wanted something healthy, cool and delicious. This salad was exactly what I was looking for, just bursting with fresh flavor. I cheated a little by buying the cabbage and carrot coleslaw mix in the produce department. With the rotisserie chicken, it was so quick to put together and so impressive. Thank you Jenn!

  • Not only is this salad delicious but quick and easy. It’s become one of my go-to weekday dinners. I love salads for dinner, but my husband isn’t as keen — until I tried this recipe. I always buy extra ingredients, so we can have it the next night as well. I have yet to find one of your recipes that isn’t great. Cookbook is awesome as well. Thanks. Sue

  • This was not our fav. Not sure if too much lime or fish sauce in dressing. Flavor just a little off putting. Salad was good with all fresh ingredients

    • — Christine Winslow
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  • This salad is so fresh and flavorful! Perfect when you don’t want to turn on the stove or oven. The dressing is the star in this salad!!
    Drizzled over plain iceberg lettuce and it would still be great.

  • Made this for dinner and did not dress the whole salad as I am only cooking for one. Used the rest two days later for dinner with a friend and it was just as fresh. Used savoy cabbage which I have never had before and loved it. Nervous that I might be short on dressing, I added a little of Trader Joe’s Asian style Spicy Peanut Vinaigrette dressing and it was perfect. My friend sid please invite her any time. With white wine and a French baguette, it was great

  • Want to try this one – thoughts on reducing sugar to lower carbs? Or would that throw dressing too far out of balance?

    • Hi Kara, the sugar does help to balance out the other flavors in the dressing. You could try cutting it back a bit, but I definitely wouldn’t omit it. Hope you enjoy!

    • Use Lakanto sugar instead of regular sugar? That is what I did and it worked out great!

      • — Marina on December 3, 2018
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  • Super yum! Made this last night for dinner and it was a crowd pleaser! Love the combination of flavors of this dish. Super easy to assemble with the help of the prepared rotisserie chicken. I added some diced tomatoes and diced celery since I had them on hand. Thanks for another fabulous recipe!

  • Hi Jenn,

    I have loved your recipes…every single one I’ve tried! Thank you!

    Could I make this salad ahead? I’m thinking about bringing it this weekend but don’t want to ruin the crispness nor make it soggy!

    Thanks again!

    • So happy you’re enjoying the recipes, Monica! I think you could make the salad ahead as long as you wait to add the dressing until the last minute. I’d put all the salad ingredients in a bowl sort of separate (like in the photo above) and refrigerate. Then toss everything together at the last minute with the dressing. Hope that helps!

  • This salad is perfect for summer potluck BBQ. It is a crowd-pleaser and gets rave reviews. It is easy, delicious and refreshing. And it makes me feel like I am eating healthy. I don’t usually eat or like salad, but this one and the Thai Crunchy Salad with Peanut Dressing from this site are my favorites.

  • Simply amazing and delicious!

  • You know a recipe is a winner when you’re eleven year old boy requests it regularly! I prepare it exactly as written and it’s delicious. Thank you Jenn for another fabulous recipe!

    • *your

  • This is so bright tasting and delicious! It is just what we needed after the holiday hoarking! I did add Thai peppers from my garden.

  • Are all fish sauces made from anchovies? The kind I purchased did not taste good in the dressing. I use fish sauce a lot in cooked dishes. Thanks for making cooking so fun for me. I have loved everything I have made from your site

    • Hi Chris, As far as I know, all fish sauce is made with anchovies. What brand did you use? That can make a big difference.

      • The brand was KAME.

        • Hmmm… that’s a head scratcher because KAME is a good brand (I use it too). Maybe you just don’t love the taste of the salad!?

  • Jenn, my grocer only had savoy cabbage, not napa. I’ve never used it before. Is it okay to use instead?

    • Yes, Erin, savoy cabbage will work nicely here too.

  • A salad for heat-advisory days! Today has been the hottest day of the year where I live (high nineties, “feels like 106”,) so I was craving something cool and crunchy for dinner. This salad was perfection! The crispness of the greens, the cooling of the mint, the tang of the limes, the crunch of the peanuts, the sweet-and-slightly spicy dressing…Uber-Yummy! I couldn’t find Napa cabbage on my way home, so I subbed with half coleslaw mix and half “crunchy greens” (both prepackaged stuff as I was in a rush), grated a few carrots, chopped the mint and scallions, and shredded some leftover chicken I had. Then, I mixed the dressing, tossed everything together, and had dinner ready in about 30 minutes. Best of all: I did not have to turn in the stove, grill, or oven–what a blessing on a day like this! I saved half of the greens (un-dressed) and dressing and plan this salad again tomorrow, but topped with shrimp.

  • Amazing! As usual your recipe does not disappoint.

  • This is amazing. I want to drink this dressing. Just made a triple batch so I can pour it on everything. First time I made it had to sub romaine which I cut in chiffonade since the store had no napa or savoy, but the romaine did have a nice crunch and with the other veggies it was scrumptious.I did use harissa in -place of sriracha. Perfect summer meal. That! Dressing!

  • This is a fantastic recipe and hearty enough for my BIG man. Thanks again Jenn.

  • The sodium seems very high, is this because you used salted peanuts or is it from the fish sauce and chicken?

    • Hi Peter, I think it’s the fish sauce — it’s very high in sodium.

  • I don’t have fish sauce and wonder if I can skip it or substitute it with something else as I’d hate to buy a bottle for a small amount for the recipe?

    • Hi Marina, Unfortunately, there is no good substitute for fish sauce and you really need it for this recipe. The good news is that it lasts forever, and I have lots of recipes on the site that call for it :). I think Thai Kitchen makes a fairly small bottle.

  • This salad is awesome! The flavor is incredible. It’s easy to put together and keeps really well. My husband and I had it for dinner two nights in a row and it was still crunchy and fresh as could be the second night as it was the first.

  • I Changed this Recipe A LOT! It was awesome anyway.
    I don’t eat poultry so I made your recipe using 5 oz. of canned tuna instead of chicken. The rest of the salad stayed the same – but half quantity.
    The dressing… I cut back to 1 tsp. sugar, 1/2 Tbsp. fish sauce, 1 Tbsp. oil. I used harissa (not Sriracha) because that was the closest thing I had in the house.
    I knew that I was taking a lot of risks by changing your recipe around so much but it was really delicious!

  • Another yummy meal! It is incredibly flavourful and easy to make.

  • I’ve loved every recipe of yours I’ve tried, but this is hands down my favorite. It’s my go-to meal when the weather gets warmer. The crispness of vegetables and the tang of the dressing, that only fish sauce can give, wakes up all of your senses (which my family really needs when we’re all slugs from temperatures in the 80s/90s and humidity at 90%). We LOVE this salad!

  • Excellent! To feed our family of six I doubled the recipe and it was barely enough. I’m not complaining. I will happily triple the recipe! I made the vinaigrette ahead of time and it was delicious! Husband complained not filling, next time I might serve with a chicken breast sliced.

  • I’d just written a review for your Shrimp with Tomatoes and Feta when I realized really should pop over here and write a review on this salad. I’ve made this salad multiple times, always with excellent results. A dish has to be real special for me to make it more than once. You’re rapidly becoming my “go to” when doing my weekly menu planning.

  • This recipe has become a staple at my house. I love that the ingredients are simple and easy to find. I buy the rotisserie chicken breast meat at Costco (in a package on its own), divvy it up and freeze it in bags, then I can pretty much make this recipe on the fly with no special trips to the store. I got my low-carb parents on it, too. Delicious!

    • — Katie Daughenbaugh
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  • Made this tonight. Absolutely delicious! Loved all of the different flavors and textures. 5 star!

  • This is one of my favorites! Have made it several times and will sometimes add or swap veggies such as radishes or pea pods or swap the chicken for shrimp, depending on what is in the refrigerator.

  • I just found your site today! I am LOVING everything I am seeing. I quickly subscribed, and I’m looking forward to all that you have in store. All the Best!

    • Glad you like what you see– looking forward to having you as part of the Once Upon a Chef community!!

  • Best salad ever….No changes required.
    I ate as a meal, nothing else required…
    Just a glass of ice tea!~ Perfection!

  • We’ve made this a couple times now and it’s delicious. It’s such a fresh tasting salad – with the crunch of the vegetables, the heavy amount of lime, and the peanut topping. It’s perfect for a summer lunch. The only thing we’ve tweaked is taking out the mint and easing up a bit on the fish sauce. I would imagine a better fish sauce might change the experience but I’ve had a tough time finding the good imported stuff. All in all, this is one we’ll keep in the arsenal when summer rolls around again. Very good.

  • I doubled the recipe and made this for my work colleagues today and it was a big hit. I usually find the lime is too much for me in Vietnamese sauces, so I put in 1/8 cup of plain white vinegar and then splashed in the lime juice until I was happy with the taste. I will definitely make again. Great for sharing with a crowd as it makes a lot.

  • Outstanding! As my husband was eating this salad he couldn’t get over the taste and kept commenting on it. He voluntarily said, “Out of 10, this salad is a 10!”. Thanks for another great recipe!

  • This was absolutely wonderful and just as authentic tasting as our local Vietnamese restaurant. I loved how fresh and bright tasting it was and the leftovers were still delicious the next day. My husband wants some hot peppers next time but I thought it was perfect without.

  • My family is addicted to this salad. It’s a great summer salad that can be a full meal.

  • Love this recipe. Have prepared it several times for friends and they love it as well. Yummy, so refreshing and light.

  • I love this salad but instead of peanuts I use unsalted sunflower seeds. Yummy!

  • This salad was absolutely amazing, but I shouldn’t be surprised – every dish I’ve tried from has been terrific. In fact, I’m so confident of Jenn’s recipes, that I have tried something new when I’ve had guests over for dinner and was not disappointed. Thanks for making me look good Jenn!!!!

  • This salad is so yummy. My roommate is Vietnamese and she said this is similar to a salad her mother makes. Very authentic! I’ve tried several other recipes on this site: coconut macaroons, roasted brussel sprouts, chocolate chip blondies and they all have been fantastic! Thanks, Jen!

  • Chicken and salad perfection!! Didn’t have a rotisserie chicken, instead marinated boneless skinless chicken breasts overnight in 1/2 cup nuoc mam cham (recipe: “enriched” with a few tablespoons of teriyaki glaze, then grilled. Split the breasts in half lengthwise and followed your instruction to pound each piece to 1/2″ thickness. Thank you for a most excellent recipe!

  • I made this last week and my son and husband LOVED it. We have a nut allergy so I used sunflower seeds instead of the nuts and it was fine. I also used Oyster sauce instead of the fish sauce because that’s all I had and it was fine too. Great recipe!!! This is going into my easy dinner list! Thank you 🙂

    • Delicious salad and it scales well to feed a crowd. My husband’s extended family visited one summer and this was the main course for one of the meals I served. It was summer, it was hot, and this salad was just what we wanted. I recommend dressing just the amount you think you will eat as it will get soggy with time. Undressed it keeps well for a couple of days.

      • — Constance on April 11, 2019
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  • This was so yummy and refreshing! I used red cabbage instead of napa and really liked it. Every recipe from this site is 5 stars, in my opinion. 🙂

  • Loved this – just the right amount dressing. Tastes so good. It’s a keeper! Thanks Jen.

  • This is an amazing recipe–honestly, every one of yours has been a huge hit in our home–thank you so much! Like some other readers, I have trouble finding Napa cabbage in my local store, but I’ve actually found that romaine lettuce, thinly sliced nearer the heart than the end, is a really good substitute and adds the crunch that you need.

  • Its not often that everyone likes a meal, but it seems consistent with your recipes that everyone one eats their dinner. Same with this salad. Its a great way to use up baked chicken left overs and a meal so full of fresh healthiness that we feel satisfied but also not overly stuffed.

  • This is an amazing salad, everyone from my girlfriends to my sons loved it. It keeps well and is a filling and hearty meal. The dressing is worth the extra effort.

  • I make this salad all the time. I throw some of those dried La Choy Chow Mein noodles on top for some added crunch.

  • One of the nicest Vietnamese salads I’ve made, very fresh, beautiful flavours. Yum!

  • This is our favorite recipe on this site. The rotisserie chicken provides a lot of extra flavor but I’ve also used cubed, cooked chicken breast. My kids also love this recipe, which is saying a lot for cabbage! Thank you!!

    • — Katie Daughenbaugh
    • Reply
  • What are good substitutes for the nappa cabbage??? I’m finding it difficult to find here in New Zealand. Thanks!!

    • Hi Nicole, Are you able to find Chinese cabbage or Savoy cabbage? Those would work well 🙂

  • Do you use salted or unsalted peanuts?
    Thanks 🙂

  • I really don’t like the taste of cilantro; will substituting parsley dramatically change the recipe?

    • Hi Karen, I would just omit the cilantro or you could try mint or basil (or a combo) as well.

  • I’ve made this salad nearly a dozen times since I first saw it in the newsletter, and for many guests. A lot of people are afraid of the fish sauce, but it really does make the dressing. If your nervous about it, trust the measurements. 3 Tbsp seems like a lot, but it is delicious on the salad!

  • Dressing is to die for! The flavors are really good and complex too. The dressing is good with fresh spring rolls too.

  • This is one delicious salad for hot summer days!! I make it at least once a week. You can always add extra veggies like sugar snap peas or shredded kale…..endless possibilities?

  • This was awesome!

  • This was easy and yummy, My husband and I both loved it! Used regular green cabbage because that was what we had on hand. More like 4-5 servings than 2-3.

  • Authentic and delicious! Thanks for the great and simple recipe. I feel like I’m in a Vietnamese restaurant when I’m eating it. 2nd time around I added diced thai chili peppers because I love heat, and some leftover avocado I had in the fridg – made it even better.

  • Another winner! Delicious!

  • How far in advance can I make the dressing?

    • Hi Gretchen, A few days is fine. Enjoy!

      • Jenn, any chance that shrimp would work instead of chicken?

        • — Jan on June 25, 2020
        • Reply
        • Definitely!

          • — Jenn on June 25, 2020
          • Reply
  • I did like this salad but the sodium content is too high. I never noticed until now just how much sodium Fish Sauce has. So, next time I will substitute with Hoisin and a little peanut butter. I think it will still be very refreshing. Thank you Jen!

    • FYI, There is a lot of sodium in hoisin sauce too.
      Over 1000mg per 2 TBSP

  • I’ve made this 3x in the last week- it is delicious & refreshing, perfect for warm weather. I use regular shredded cabbage from Trader Joe’s to make prep even easier, and I keep the salad and dressing separate in the fridge so that I can have it with different proteins over a couple of days. Thanks for the deliciousness!

  • I was thrilled when our CSA box contained a head of Napa cabbage last week because I knew exactly what recipe I wanted to make. This salad made an excellent week night supper -it was refreshing and light on a hot and humid spring night. The only substitution we made was to use sliced almonds instead of peanuts due to a peanut allergy in the family. Thank you for another winner, Jenn!

  • We made this dish a few days ago and it was outstanding. However, I re-tweeked the recipe and added a tbs of rice vinegar. We like tangy. Had it for dinner, really nice.

  • Where does all the sodium come from? I’d guess it is the fish sauce and maybe the chicken if was heavily seasoned. That’s almost an entire day’s worth of sodium for my hypertensive hubby, so I’d have to cut it dramatically. If it is the fish sauce, well, I won’t use it anyway as we don’t like it, and I can certainly cook the chicken with a salt substitute I use. For peanuts, I desalinate them as much as I can by pouring them on a terry towel and rubbing them well. I can’t buy them salt free here. No Whole Foods, no Trader Joes, and Penzeys just closed their Orlando area store where I would drive 70 miles to twice a year. I need to move! At least I can get great Mexican ingredients here, or I would feel so deprived, southwesterner that I am. With some obvious changes, I know we’d love this salad, and especially that limey dressing. (I am addicted to your corn/bean salad with chipotle lime dressing! It is to die for!)

    • Hi Barbara, Yes, it comes mostly from the fish sauce — it is pretty high in sodium. Unfortunately, I don’t know of any great substitute for this salad as fish sauce has a very distinct flavor. Good luck and please let me know if you have any success adapting the recipe 🙂

  • When adding mint to these salad recipes, is it peppermint or spearmint?

    • Hi Linda, I have peppermint growing wild in my garden so that’s what I use, but they are interchangeable.

  • I knew I had to make this straight away, as I had baked chicken in the refrigerator already. I followed the recipe except for using my own cooked chicken, and packaged cole slaw mix. This was fresh, delicious, quick and a perfect light meal. Will be a great summer dish too!

  • Loved loved loved this salad. Had it as a main course. No leftovers.

  • Made this for dinner tonight. It was fab. Added cherry tomatoes. Otherwise followed the recipe exactly. Awesome!!

  • We had the Vietnamese Shredded Chicken Salad over the weekend. It is fabulous. Great flavors. Thanks, Jenn.

  • I made this today for lunch and it was delicious! As always, all your recipes are a big hit in our home! Thank you so much for sharing your talent with the rest of us Jenn!

    • So glad you enjoyed the salad, Sophia 🙂

  • Can someone please tell me what Sriracha is and where to get it?
    Thank you.

    • Hi Kathy, Sriracha is a Southeast Asian hot sauce — you can get it at most supermarkets.

  • Rather than a rotisserie chicken I baked the chicken per The salad ingredients were very nice. The salad dressing was just ok. I’m not sure I loved the fish sauce. I think I would have preferred the peanut dressing of which I will try next time.

  • I made this salad for dinner tonight. It was DELISH!!! All the right flavors — the mint, the cilantro and the green onions combine with the dressing to make one tasty salad.

  • Hi Jen,
    How long will it last in the fridge for? Thinking of making it for lunches for Monday and Tuesday.

    • Hi Sam, Once you toss it with the dressing, it needs to be be served right away. If you keep the dressing separate, it will keep a day or two in the fridge. Hope you enjoy it!

  • I love using fresh herbs in a salad! Can’t wait to make this for dinner. The dressing sounds like it would make a great marinade too.

  • Another great recipe. Thanks Jenn! Made this one tonight. Very refreshing and tasty 🙂

  • I am allergic to fish. What would be a good substitute for the fish sauce?

  • Made the New Orleans Style BBQ Shrimp last night…oh my….yum! Husband loved it! Served with Cheddar Jalapeno Grits with on a bed of sautéed spinach, and of course a French baguette to sop up the juices. Every recipe I have tried from this sight has been phenomenal…thanks Jen:)

  • I’m loving the looks of this salad but would like to lower the sodium. Any ideas?

    • Hi Lois, You can cut back on the fish sauce or reduce the overall amount of dressing.

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