Vietnamese Chicken and Rice Noodle Salad

We blog about this recipe here.

Vietnamese Chicken and Rice Noodle Salad

The cabbage can be all green – 3 cups worth, if you want. 


  • 2 c shredded, cooked chicken (if you don’t have any, poach some thighs in simmering, salted water for about 20 minutes)
  • 2 c shredded green cabbage
  • 1 c shredded purple cabbage
  • 1/2 c shredded carrots
  • 2 Persian cucumbers, sliced
  • 1/4 c red onion – or green onions – diced
  • 1/2 c cilantro, chopped
  • 1/2 of a red bell pepper, chopped
  • 1 chile (Fresno or Thai), minced and added to taste
  • torn mint leaves (optional)
  • Chopped roasted peanuts (optional)

Rice Noodles

  • 6 oz rice noodles, cooked according to package instructions; they may be cut with scissors, if you’d like after cooking.


Toss the salad ingredients, noodles, and dressing and serve.

Recipe brought to you by and Andy and Ann.


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