This gluten free Vietnamese Cabbage Chicken Salad is packed with fresh flavour. Filled with crisp veggies, tender chicken and a tangy-sweet dressing, it’s perfect for gluten free cooks leaning into cooking with whole food. You do need to learn a few things about gluten free Asian ingredients but I've got a guide to tell you what you need to know.
Like so many Vietnamese dishes this chicken salad is naturally gluten-free and dairy-free, a gift to the gluten free community. To make this a dinner for friends I'd serve homemade strawberry cheesecake ice cream in spring and grilled fresh peaches in summer. If I wanted an Asian dessert I'd make this dairy-free coconut ice cream with mango.
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Ingredients
Southeast Asian cuisine relies on fresh herbs, fish sauce and chiles for that authentic umami-rich flavour. If you've never bought fish sauce now is the time. If you've ever eaten Thai of Vietnamese cuisine you've definitely had fish sauce.
- Thai bird chile - All you need to know about chiles is the smaller the hotter. These are hot! I keep them in my freezer.
- Unseasoned rice vinegar - To avoid hidden gluten buy unseasoned everything. As soon as something has been 'seasoned' you'll be looking for gluten. Most of the time I can add the seasoning from my own kitchen, without chemicals.
- Limes - It is the acid element that is essential for Vietnamese cuisine.
- Fish sauce - This is an ingredient that should always be gluten free. It is made from anchovies, salt and water. Always read the label and buy another brand if it contains anything else.
- Cooked chicken - Strips of leftover chicken is what you want here.
- Green & purple cabbage and carrot - This is the typical coleslaw mix. With homemade you can add more colour but you'll need some go-to recipes to use up the cabbage.
- Mint & cilantro - Fresh herbs are essential to this dish. I struggle to grow cilantro but mint is prolific in my garden. This is one of those recipes on my go-to list every year when mint is growing in my garden.
- Peanuts - The salty crunch is a must.
See recipe card for complete ingredient list and exact amounts.
Variations & Substitutions
Thai bird chiles - Substitute fresh jalapeños in the amount that gives the amount of heat you want.
Cabbage - Substitute packaged coleslaw mix and add some grated carrot.
Limes - I agree everything is better when it's fresh. Yet I have lime juice concentrate in my fridge at all times and it has saved me many trips to the store.
Vegetarian Fish Sauce - For your friends who want a vegetarian option or have a fish allergy this vegan fish sauce substitute is the answer. They might pick tofu or smoked tofu as the substitute for chicken.
Podcast Shoutout
Thanks to Sue Jennett, former host of A Canadian Celiac podcast, for sharing this photo of her version of my Vietnamese Chicken Salad with cabbage.
Listening to podcasts is a great way to keep up with the changes in the gluten free space. The only thing we know for sure is that things are always changing so continuous learning needs to be part of a gluten free lifestyle. A Canadian Celiac Podcast is produced by Celiac Canada.
Top Tip
Grow and enjoy fresh herbs. Many herbs are easy to grow and mint is one of them. You don't need a green thumb or even a garden. Put a pot on the deck with a small mint plant in the spring and enjoy mint all summer. The one time cost is about the same price as a single package of fresh mint at the store.
Recipe FAQs
No, fish sauce is an ingredient in the dipping sauce called nuoc cham. The sauce is often served with salad rolls for dipping or a noodle bowl where it is the dressing. The dressing in this recipe is similar to nuoc cham and it can be used in any recipe calling for it.
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Vietnamese Cabbage Chicken Salad
Ingredients
DRESSING
- 1 Thai bird chile*, seeded and finely chopped
- 3 garlic cloves, minced
- 2 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 tablespoon lime juice
- 3 tablespoon fish sauce
- 3 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- freshly ground black pepper
SALAD
- 2 small chicken breasts, cooked and shredded (about 2 cups)
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrot
- ½ cup shredded fresh mint
GARNISH
- cilantro sprigs
- fresh mint sprigs
- ¼ cup crushed peanuts
Instructions
DRESSING
- Combine all dressing ingredients. Set aside for 30 minutes.
SALAD
- Fill a large frying pan with water and bring to boil over high heat.
- Add chicken, put lid on and turn heat down to maintain a low boil. Poach for 10 minutes, turn chicken and continue poaching until cooked through, another 10 minutes depending on the thickness. Remove from water and cool.
- While still warm shred the meat using 2 forks or cut into thin slices.
- In a large mixing bowl combine chicken, cabbage, carrot and mint. Sprinkle dressing over and toss well. Transfer salad to serving platter or plates.
- Garnish with cilantro springs, mint and chopped peanuts.
Notes
Nutrition
More Vietnamese Recipes with Nuoc Cham
The following recipes are served with nuoc cham. Each recipe is slightly different just because I've collected them over time. Feel free to mix and match my three slightly different versions of nuoc cham among these and similar recipes.
Steshni Corea
would love to try a vegetarian version of this!
Cinde Little
Agreed Steshni! This is a perfect recipe for canned young jackfruit. Let me know if you try it.