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Spiralized Vietnamese Chicken Salad

Prep Time20 mins
Total Time20 mins


  • 1/3 medium cabbage Blade C
  • 1 medium daikon radish peeled, Blade C, noodles trimmed
  • 1 medium cucumber Blade C, noodles trimmed
  • 2 carrots peeled, Blade C, noodles trimmed
  • 2 cups shredded chicken
  • ¼ cup chopped cilantro
  • ¼ cup chopped basil
  • 1 small jalapeño finely chopped
  • 2 green onions chopped
  • sesame seeds or crushed peanuts for topping
  • Vietnamese Dressing
  • ¼ cup lime juice
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons coconut sugar
  • 1 ½ Tablespoons fish sauce
  • 1 clove garlic minced


  • Combine cabbage, daikon, cucumber and carrot noodles, shredded chicken, cilantro, basil, jalapeno and green onions in a large bowl.
  • Whisk together dressing ingredients in a small bowl until coconut sugar has dissolved.
  • Pour dressing over salad, toss to combine and let stand for 5 minutes before portioning onto plates for serving. Sprinkle each serving with sesame seeds and/or crushed peanuts. Garnish with additional cilantro, basil and green onions.