Using Herbs and Spices

Vietnamese Recipes & Cuisines (Salad)

Shredded Cabbage And Chicken Salad Recipe

(Ga Xe Phai)

Think of this dish as the Vietnamese version of the Western coleslaw, a dish of shredded cabbage dressed with a light mixture. But this recipe contains both shredded cabbage and shredded carrots, plus chicken and refreshing mint leaves, turning this into a light yet satisfying meal. You can make the dressing in advance and refrigerate it until ready to use. Plan to serve this dish as part of a whole meal to serve 6. Alternatively, this recipe makes a light main salad serving for 2 or 3.

Ingredients : Serves 2 - 3

250 g

320 g

1

10 g

50 g

 

 

Dressing

2

3 cloves

1 tablespoon

1 tablespoon

3 tablespoons

3 tablespoons

3 tablespoons

1

1/4 teaspoon

Chicken breast, cooked and shredded

Shredded cabbage

Carrot, coarsely grated

Fresh mint leaves

Roasted unsalted peanuts, coarsely chopped

Fresh coriander (cilantro) sprigs for garnishing

 

 

Chilies, mixed

Garlic, peeled and minced

Sugar

Rice vinegar

Fresh lime or lemon juice

Fish sauce

Salad oil

Medium onion, peeled and thinly sliced

Freshly ground black pepper

 

Method :
  • To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.

  • To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress the salad and toss well to combine.

  • Transfer the salad to a serving plate. Garnish with the chopped peanuts and coriander sprigs and serve.

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