Chicken & Cabbage Salad inspired by Goi Ga

Chicken & Cabbage Salad inspired by Goi Ga
Budget-friendly recipe
392

A variation on cole slaw, this Vietnamese salad is popular as an appetizer or a complement to rice soup. It holds up well in the refrigerator, so make plenty to last a few days.

Ingredients

Dressing:
2
tablespoons
1
minced
1
minced, or 1 teaspoon chile sauce (optional)
Salad:
½
cored and sliced thinly
1
shredded
½
sliced thinly
½
cup
chopped
½
cup
chopped
¼
cup
chopped

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Large bowl
  • Tongs or 2 large spoons
  • Large platter

Directions

  1. In a small bowl, stir together all the ingredients for the dressing.
  2. Drizzle a small amount of the dressing over the chicken and stir to coat well.
  3. In a large bowl, combine the chicken with all the cut vegetables and most of the mint, cilantro, and peanuts. Add the remaining dressing. Toss gently.
  4. Transfer the salad to a large platter and garnish with the rest of the herb and nuts.

Chef Tips

  • If you do not have fish sauce, use 1 1/2 tablespoons soy sauce and 1 tablespoon water.

Nutrition Info and more

Serving size:
cups
Total calories:
107
Total fat:
4.3 g
Saturated fat:
<1 g
Carbohydrates:
6.3 g
Protein:
11.9 g
Fiber:
1.6 g
Sodium:
537 mg
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