Vietnamese Cabbage Salad Food

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Goi Ga (Vietnamese Chicken and Cabbage Salad) image

Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.

Provided by annie.oakley

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless cooked chicken breasts, shredded
1 small head cabbage, finely shredded
1 bunch fresh cilantro, chopped
1 red onion, thinly sliced
1 small carrot, peeled and cut into matchsticks
½ cup white vinegar
4 tablespoons white sugar
2 tablespoons lime juice
2 tablespoons fish sauce
4 cloves garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup chopped roasted peanuts

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.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g

VIETNAMESE CABBAGE AND CHICKEN SALAD

Vietnamese Cabbage and Chicken Salad image

Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year.

Provided by Parsley

Categories Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces chicken breasts, cooked and shredded
6 ounces green cabbage, shredded
6 ounces purple cabbage, shredded
1/2 cup shredded carrot
1/4 cup chopped scallion
1/4 cup roasted peanuts, coarsely chopped
2 tablespoons chopped fresh mint leaves
4 tablespoons chopped fresh cilantro, half reserved for garnish
1 -2 chili peppers, use whatever heat you can stand or 1 -2 just use mild chile
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
2 tablespoons oyster sauce, can use fish sauce
3 tablespoons olive oil
1/2 teaspoon fresh ground pepper

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.

More about "vietnamese cabbage salad food"

Preparation. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu.
From cooking.nytimes.com

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No one knows where cabbage salad comes from, but when spring comes, cabbage salad plays an important role in every Vietnamese meal. Among luxurious dishes like fried or stir-fried ones,a plate of cabbage salad can balance all senses, making diners not feel greasy or be fed up by eating too many fatty dishes.
From yummyvietnam.net

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