Vietnamese Style Napa Cabbage Salad with Chicken
Adapted by Farmer Dave’s from


1-2 fresh hot red chiles (Thai or serrano), optional
3 garlic scapes, minced
2 tbsp. sugar
1 tbsp. rice wine vinegar
3 tbsp. fresh lime juice
3 tbsp. Vietnamese fish sauce (nuó’c mam)
3 tbsp. vegetable oil
1 small onion, thinly sliced
2 cups shredded cooked chicken
4 cups shredded napa cabbage
2 medium carrots, julienned (optional)
½ cup roughly chopped basil or mint
Freshly ground black pepper
Extra basil or mint for garnish


Seed red chiles, then mince. (It is always best to wear rubber gloves when working with chiles.) Place chiles in a large bowl. Add garlic, sugar, rice wine vinegar, fresh lime juice, Vietnamese fish sauce, vegetable oil, and onion. Mix until sugar dissolves. Add shredded chicken, shredded white cabbage, carrots, and fresh mint. Season with freshly ground black pepper, mix, and garnish with extra mint or basil.