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Thai-Inspired Chicken and Cabbage Salad

Thai-Inspired Chicken and Cabbage Salad

By Milk StreetMay 22, 2025

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

This chicken salad draws inspiration from Thai flavors: fish sauce, coconut, lime and fresh chili. You can poach your own chicken to add to the salad, or purchase an average size rotisserie chicken to obtain the 3 cups shredded meat needed for the recipe. In an airtight container in the refrigerator, the salad keeps well for about 24 hours, but if making ahead, hold off adding the herbs until just before serving.

Tip

Don’t use light coconut milk. It’s flavor and consistency are too lean and will water down the dressing.

Ingredients
  • ½

    cup coconut milk

  • ¼

    cup lime juice

  • 1½

    tablespoons fish sauce, plus more as needed

  • 1

    tablespoon white sugar

  • 1-2

    serrano or Fresno chilies, stemmed, seeded and minced

  • Kosher salt and ground black pepper

  • 3

    cups shredded cooked chicken

  • 1

    pound green cabbage, cored and thinly sliced (about 8 cups)

  • ½

    small red onion, halved and thinly sliced

  • 3-4

    medium radishes, halved and thinly sliced

  • ½

    cup roughly chopped fresh cilantro

  • ½

    cup roughly chopped fresh mint

  • ½

    cup roasted, salted cashews, roughly chopped

Step 1

In a small bowl, whisk together the coconut milk, lime juice, fish sauce, sugar, chili, ¼ teaspoon salt and ½ teaspoon pepper.

Step 2

In a large bowl, combine the chicken, cabbage, onion, radishes, cilantro and mint. Add the dressing and toss well, then toss in the cashews. Taste and season with additional fish sauce, if needed.

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