Vietnamese Cabbage And Chicken Salad Food

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Steps:

• Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
• Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
• Serve salad topped with chopped peanuts.

VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

VIETNAMESE CABBAGE AND CHICKEN SALAD

Steps:

• To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
• To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
• Pour the dressing over the salad and toss well to combine.
• Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
• Can also garnish with more peanuts, if desired.

VIETNAMESE CHICKEN CABBAGE SALAD

Steps:

• Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken.
• Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved.
• Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together.
• Add the cabbage,carrot, and cooled shredded chicken to the onion mixture.
• Served chilled or at room temperature.

VIETNAMESE CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

VIETNAMESE CHICKEN SALAD

Steps:

• Bring a stockpot of water to a simmer. Add chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove chicken from the water, and thinly slice it lengthwise. Set aside.
• In a small bowl, whisk together chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
• In a medium bowl, toss together cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.