Chicken and Cabbage Salad

Name: Chicken and Cabbage Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs cooked chicken breast or thighs (rotisserie works great), shredded; 4 cups green cabbage, thinly shredded; 2 carrots, julienned; 3 tbsp fish sauce (gluten-free); 3 tbsp fresh lime juice; 2 tsp granulated sugar; 2 garlic cloves, minced; 1 chili red fresno or Thai chili, thinly sliced; 1/2 cup fresh mint leaves, roughly torn; 1/2 cup fresh cilantro, roughly chopped; 1/4 cup fried shallots (store-bought or homemade); 1/4 cup roasted salted peanuts, roughly crushed

Goi ga bap cai, the light and punchy Vietnamese shredded chicken salad tossed with crunchy cabbage, carrot, and fresh herbs in a bright fish sauce and lime dressing, topped with fried shallots and crushed peanuts.

25 minEasyServes 4280 cal/serving

VietnameseSaladNo-CookHigh ProteinHigh FiberLow CarbDairy-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs cooked chicken breast or thighs (rotisserie works great), shredded
4 cups green cabbage, thinly shredded
2 carrots, julienned
3 tbsp fish sauce (gluten-free)
3 tbsp fresh lime juice
2 tsp granulated sugar
2 garlic cloves, minced
1 chili red fresno or Thai chili, thinly sliced
1/2 cup fresh mint leaves, roughly torn
1/2 cup fresh cilantro, roughly chopped
1/4 cup fried shallots (store-bought or homemade)
1/4 cup roasted salted peanuts, roughly crushed

Instructions

1

In a large bowl, combine 4 cups thinly shredded green cabbage and 2 julienned carrots. Use your hands to squeeze and massage the vegetables for 1 minute to soften slightly.
2

In a small bowl, whisk together 3 tbsp fish sauce (gluten-free), 3 tbsp fresh lime juice, 2 tsp granulated sugar, 2 minced garlic cloves, and 1 chili thinly sliced red fresno or Thai chili until the sugar dissolves. Taste and adjust the balance of sour, salty, and sweet.
3

Add 1.5 lbs shredded cooked chicken breast or thighs (rotisserie works great), 1/2 cup roughly torn fresh mint leaves, and 1/2 cup roughly chopped fresh cilantro to the cabbage bowl. Pour the dressing over everything and toss well to coat.
4

Transfer to a serving platter or divide into bowls. Top with 1/4 cup fried shallots (store-bought or homemade) and 1/4 cup roughly crushed roasted salted peanuts. Serve immediately for maximum crunch.

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Questions

What can I use instead of fish sauce in Chicken and Cabbage Salad?

The entry for Chicken and Cabbage Salad calls for 3 tbsp fish sauce (gluten-free). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken thighs instead of chicken breasts in Chicken and Cabbage Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken and Cabbage Salad uses 1.5 lbs cooked chicken breast or thighs (rotisserie works great), shredded.

Is Chicken and Cabbage Salad spicy?

Yes, it is properly hot. The heat in Chicken and Cabbage Salad comes from 1 chili red fresno or Thai chili, thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Chicken and Cabbage Salad keto-friendly?

A serving of Chicken and Cabbage Salad carries 20 g of carbohydrate, 9 g of it fiber. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

Does Chicken and Cabbage Salad contain peanuts?

Yes: 1/4 cup roasted salted peanuts, roughly crushed. The full allergen list for this entry is peanuts and fish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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