This Vietnamese Cabbage salad is usually made with shredded chicken. In this recipe, I substitute it with shrimp instead, but I also include directions for cooking chicken if you so choose. If you are going to try out more than one of my salad recipes, I’d recommend getting the Benriner Japanese Mandoline Slicer. It’ll cut your preparation time in half. I cannot live without the tool.
Fill a saucepan with 1/2 water and bring to a boil. Add the shrimps. Bring it back to a boil and let it cook for another minute. Remove the shrimps with a slotted spoon and set aside to cool. Peel the shrimps once cooled and slice them length-wise in halves. Place them in a large bowl.
To prepare the salad with chicken – Fill a saucepan with 1/2 water and bring to a boil. Add the chicken. Bring it to a boil and turn the heat to medium low – just enough to keep the water boil. Cook for 8 minutes or until chicken is just cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowl. Once cooled, finely shred the chicken with the grain and place in a large bowl.
Use the mandolin slicer to shred the green & red cabbage, carrots and red onion into fine strips. Cut the bell pepper into small strips. You can use the mandolin for the pepper as well though I find it easier to just use a knife as pepper is usually softer in texture and therefore harder to hold against the slicer.
To make the dressing, combine the lime juice, honey, fish sauce, vinegar, chili and garlic in a screw-top jar. Shake until well combined.
Add the cabbage, carrots, red bell peppers and red onion. Drizzle with the dressing to taste. Then add the mint, cilantro and walnut. Give it another light toss and transfer to plates and serve.