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Vietnamese Chicken Cabbage Slaw

Active: 30 min Total: 30 min
This Vietnamese meal is light and delicious. The cabbage leaves provide just the right crunch and with the chicken already done, you'll have dinner ready before you know it.
Smarts: If you keep a few bananas in your freezer, you're never far from a refreshing smoothie treat.


Pineapple Banana Smoothie:
  • Pineapple - 1/2 , chopped
  • Bananas - 2
  • Frozen strawberries - 2 cups
  • Coconut milk - 1 cup
Vietnamese Chicken Cabbage Slaw:
  • Green cabbage (small) - 1/2 head , sliced ((3 to 4 cups))
  • Cilantro - 1/4 bunch , chopped
  • Leftover chicken breasts - 1 lb , sliced
  • Leftover grated carrots - 1 cup ((~1 carrot))
  • Leftover nuoc nam - 1 cup
  • Cooking oil - 1 1/2 Tbsp
  • Pistachios (unshelled) - 4 oz
  • Sriracha - to taste


  1. Cabbage / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  2. Chicken - Slice if not done from yesterday. You can lightly warm them in the microwave - ~45 seconds will do.
  3. Make chicken cabbage slaw - Toss cabbage, grated carrots, cilantro, and chicken with nuoc nam and oil. Cover and refrigerate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  4. Make smoothie - Blend pineapple with bananas, strawberries, and coconut milk. If it’s not sweet enough for you, you can sweeten it with honey or Stevia. Refrigerate until serving. (Can be done up to 3 days ahead)

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  1. Shell pistachios.
  2. Toss pistachios with chicken cabbage slaw. Season to taste with more salt and Sriracha as needed. Enjoy with your smoothie!



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