Vietnamese Chicken & Cabbage Salad Cup (Gỏi Gà Bắp Cải Cốc)
A light and refreshing Vietnamese-style salad featuring shredded chicken breast and crisp cabbage, tossed in a tangy lime-fish sauce dressing and garnished with fresh herbs and crunchy peanuts.
Ingredients
- Chicken Breast80 g
- Fish Sauce10 ml
- Carrot20 g
- Cabbage50 g
- Mint5 g
- Cilantro5 g
- Peanuts5 g
- Lime1 whole
- Sugar5 g
Instructions
- 1Step 1
Poach or boil chicken breast until cooked through (about 5-7 minutes), then shred it using two forks or your hands. Alternatively, use pre-cooked shredded chicken.
- 2Step 2
Thinly slice cabbage and julienne the carrot. Roughly chop mint and cilantro.
- 3Step 3
In a small bowl, whisk together fish sauce, juice from the lime, and sugar until sugar dissolves to create the dressing.
- 4Step 4
In a mixing bowl, combine shredded chicken, sliced cabbage, julienned carrot, chopped mint, and cilantro.
- 5Step 5
Pour the dressing over the salad mixture and toss gently to combine.
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