Cool Salad for a Hot Night

It is sweltering here on the East Coast so who the heck wants to slave over a hot stove, or even a fiery grill? Fresh, colorful, and a little crunch from the cabbage and cashews, this cool Chicken Cabbage Salad with Basil, Cilantro, and Cashews salad is perfect on a sizzling summer’s night. You can whip up this Asian-inspired baby in 10-15 minutes, especially if you pick up a store-bought rotisserie chicken.


And if you grow an herb garden, there’s a high likelihood that you can already harvest enough fresh basil and possibly even cilantro. Finish with a squeeze of lime and a light sprinkle of flaky sea salt. Yummy!

We loved the flavor profile of this crunchy satisfying salad. And any leftovers won’t be a soggy mess—just don’t add the cashews until your ready to eat it.


Chicken Cabbage Salad with Basil, Cilantro and Cashews

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 3 Tbs. seasoned rice vinegar
  • 1 Tbs. plus 2 tsp. fish sauce
  • 2 medium cloves garlic, minced
  • 1/8 tsp. crushed red pepper flakes
  • 4 cups very thinly sliced purple cabbage (about 1/2 small head)
  • 3 cups shredded cooked chicken (store-bought rotisserie works well)
  • 1 bunch scallions, thinly sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • Flaky sea salt
  • 1/2 cup roasted salted cashew halves
  • Lime wedges, for serving


  • In a small bowl, whisk the vinegar and fish sauce with 2 Tbs. water. Add the garlic and pepper flakes, and set aside.
  • In a large bowl, toss the cabbage, chicken, scallions, basil, and cilantro with the dressing.
  • Season to taste with salt. Serve topped with the cashews and the lime wedges on the side.


Recipe by Lynne Curry from Fine Cooking


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