Randy Mayor
6 servings (serving size: about 1 1/2 cups)

This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter. Increased availability of ethnic ingredients, such as fish sauce, means you can create authentic dishes without a separate trip to a specialty market. Packaged angel hair slaw and matchstick-cut carrots speed preparation.

How to Make It

Step 1

Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.

Step 2

Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.

Step 3

Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

Ratings & Reviews


June 22, 2015
A nice change of pace, and we love Vietnamese flavors. I used cooked chicken from the store and pre-shredded cabbage. I replaced half the chicken with surimi, which was nice. Got feedback that it had too much cabbage, maybe b/c I didn't measure it out. Wouldn't mind eating this from time to time throughout summer.

sukeedog's Review

September 01, 2013

AZSunshine5141's Review

January 05, 2013
OHH EMM GEE!! This salad is so good and so healthy. It is perfect as written. Fresh flavors meld together and, as others mentioned, to find a salad that is as good (if not better) as a leftover is a true gem. Thanks CL.

Joydriven's Review

June 10, 2012
Really nice. Got great reviews followed exactly as directed. Also, the volume decreases upon sitting after a few minutes of dressing. A good thing because otherwise a huge plate is needed. Next time to play, would adjust seasonings to add more sweetness to dressing. Along with shrimp subbing for chicken maybe even beef, it's a versatile recipe. Adding ginger either as minced to dressing or sliced to salad. Maybe use slices of onions incorporated in the salad. Also try shrimp paste added to dressing for a pop. Great as is, but really excited to use as a base to replicate my favorite Thai lettuce wraps.

Pogogirl's Review

June 08, 2012
This is a fabulous dish.

BlueMoonGirl's Review

May 05, 2012
Love the mix of flavors. I added finely chopped serrano chiles to my serving as I like spicy things. Either way, this is yummy.

steinecke4's Review

April 18, 2012

JeffAxelrod's Review

March 26, 2012
My wife and I love this recipe and have made three or four times. I definitely recommend you buy pre-shredded carrots and cabbage even if it doesn't seem like that much effort to cut your own. It can be quite time consuming given all the chopping in the recipe. It's so fresh tasting and worth the effort. I fudged the herb ratio a bit the most recent time since I didn't have enough mint, and it still turned out great.

Dutchess4210's Review

February 13, 2012
This recipe is one that I found I should not fool with. Change a couple of ingredients, change the whole symphony of flavors. Excellent just the way it is.

dianep383's Review

September 08, 2011