Recipe: Vietnamese Chicken and Cabbage Salad

by JJ Virgin on May 27, 2017

This incredible salad is a riot of color, flavor, and texture! It’s got incredible fiber to boost both your heart and gut health, and the clean, lean protein makes it a complete meal.

The main ingredients are a rainbow of vegetables full of antioxidants that can help fight inflammation and prevent serious disease and aging. (Read this blog to find out more.)

Insider tip: for a touch of added sweetness and crunch, try stirring in some shredded apple – the pectin is especially healing for your gut.

Vietnamese Chicken and Cabbage Salad joins Shrimp Summer Rolls with Tamari-Ginger Dipping Sauce; Asian Confetti Quinoa Salad with Almonds; and Coconut Ice Cream in our Virgin Vietnamese menu.


Vietnamese Chicken and Cabbage Salad

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May 27, 2017

This delicious low-carb feast is also a detoxification powerhouse, with plenty of clean, lean protein, gut-healing fiber, and antioxidants like vitamin C.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 2 servings


1 tbsp lime juice

2 tbsp macadamia nut oil

2 tbsp rice vinegar

1 tsp gluten-free fish sauce

1 tbsp coconut aminos

½ tsp red chili flakes

1 garlic clove, minced

½ tsp Lakanto Golden monk fruit sweetener


8 oz boneless skinless chicken breasts

1 tsp macadamianut oil

½ tsp sea salt

1 ½ cups shredded red cabbage

2 cups shredded romaine lettuce

½ cup sliced red bell pepper

½ medium cucumber, peeled, halved,thinly sliced

1 carrot, shredded

1 serrano pepper, sliced thin

2 tbsp coarsely chopped roasted cashews

1 tbsp chopped fresh mint

2 tbsp chopped fresh basil

4 sprigs chopped cilantro


1Season chicken breast with salt, and oil. Heat a sauté pan up to medium. Place chicken in the pan and sear on both sides, about 7 to 10 minutes each side. Add ¼ cup water to the pan and cover for 10 minutes on low heat. Take chicken out and place on a plate to rest.

2Prepare dressing by combiningall ingredients in a small bowl and whisking until smooth.

3Combine the cabbage, romaine lettuce, red bell pepper, cucumber, carrot, serrano pepper, cashews,cashews, mint, basil, and cilantro in a large bowl.

4Shred chicken and add to the bowl. Pour in the dressing and toss well. Serve!

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014


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Nutrition Facts

Total Fat23g
Total Carbohydrates19g
Dietary Fiber5g

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