GOI GA – VIETNAMESE CHICKEN SALAD

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GOI GA – VIETNAMESE CHICKEN SALAD

The key to great, (chicken and cabbage salad in Vietnamese) is to boil the chicken properly. Flavoring the broth prior to boiling the chicken is essential. This is the one chance you have to infuse additional flavor in the meat.

INGREDIENTS
6 cups shredded napa cabbage
2 1/2 cups cooked shredded chicken, cold (use leftovers or a rotisserie chicken)                                                                         3/4 cup fresh mint, roughly chopped
3/4 cup shredded carrots
1/2 red onion, peeled and sliced thin
1/2 cup fresh cilantro, roughly chopped
1/2 cup chopped roasted peanuts (cashews for paleo-friendly)
For the Nuoc Cham Dressing:
1/4 cup fresh lime juice
1/4 cup water
3 tablespoons honey
2 tablespoons fish sauce
ASSEMBLEY
Place all the salad ingredients in a large bowl.
In a small bowl, whisk together the lime juice, water, honey, fish sauce, and chili garlic sauce.
When ready to serve, pour the dressing over the salad and toss well.