Vietnamese Shredded Chicken & Cabbage Salad (Gỏi Gà Bắp Cải)
A refreshing and vibrant Vietnamese salad featuring tender shredded chicken, crisp cabbage, and an aromatic fish sauce dressing, topped with crunchy peanuts.
Ingredients
- Chicken Breast180 g
- Fish Sauce20 ml
- Carrot50 g
- Red Onion20 g
- Garlic5 g
- Cooking Oil15 ml
- Green Cabbage100 g
- Fresh Mint5 g
- Fresh Cilantro5 g
- Roasted Peanuts15 g
- Lime Juice15 ml
- Sugar10 g
- Water15 ml
Instructions
- 1Step 1
Place chicken breast in a small pot, cover with water, and bring to a simmer. Cook for 10-12 minutes until cooked through. Remove, let cool slightly, then shred using two forks.
- 2Step 2
While chicken cooks, thinly slice cabbage and carrot (julienne). Thinly slice red onion.
- 3Step 3
For the dressing, mince garlic and chili (if using). In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili until sugar dissolves.
- 4Step 4
In a large bowl, combine shredded chicken, cabbage, carrot, red onion, fresh mint, and fresh cilantro. Pour the dressing over the salad and toss gently to combine.
- 5Step 5
Serve immediately, topped with roasted peanuts.
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