Ga Xe Phai- Shredded Cabbage and Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This light salad is similar to a Vietnamese version of Western coleslaw. Ingredients:
250 g chicken breasts, cooked and shredded |
320 g cabbage, shredded |
1 carrot, coarsely grated |
10 g fresh mint leaves |
50 g roasted unsalted peanuts, coarsely chopped |
1 fresh coriander sprig, for garnishing (cilantro) |
2 chilies, chopped |
3 garlic cloves, peeled and minced |
1 tablespoon sugar |
1 tablespoon rice vinegar |
3 tablespoons fresh lime juice or 3 tablespoons lemon juice |
3 tablespoons fish sauce |
3 tablespoons salad oil |
1 medium onion, peeled and thinly sliced |
1/4 teaspoon fresh ground black pepper |
Directions:
1. To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.
2. To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress the salad and toss well to combine.
3. Transfer the salad to a serving plate. Garnish with the chopped peanuts and coriander sprigs and serve.
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