Frozen product. Place the cabbage in a colander. I mean I can eat salad every single day, but now that it's warmer, my body is craving lighter foods. So today I'm sharing this Vietnamese inspired chicken cabbage salad! Remove the chicken from the pot and let cool. Spring is here and it's salad season! Light and flavorful Vietnamese Chicken Cabbage Salad with cabbage, chicken, veggies, cashews, basil, and a refreshing dressing. https://pickledplum.com/recipe-vietnamese-spicy-cabbage-and-chicken-salad Sprinkle with a small handful of salt and, using your hands, massage the salt into the cabbage. Pull the chicken meat from the bones and shred with your hands— you should have about 2 cups. Defrost fully then remove the noodles from the bag and place in a heatproof bowl and pour over boiling water to cover. https://www.afamilyfeast.com/vietnamese-chicken-and-cabbage-salad Once defrosted, cook and consume within 48 hours. Season with a dash of salt. Pour the dressing over the salad and toss well to combine. To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Paleo, Whole30, low carb, and gluten free! To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl. Use a knife to slice the skin into strips.