Vietnamese Chicken Salad (Goi Ga)

Loading...

INGREDIENTS:

• 1 bag Angel Hair Cole Slaw or about 3-4 c shredded cabbage
• 2 carrots-shredded
• 1/2 of a Bermuda onion sliced very thin
• 1/4 c chopped cilantro
• 1/4 c small mint leaves
• 1/4 c fresh basil leaves (If you have Thai basil, so much the better!)
• Rotisserie Chicken (I used both breasts and tore them into shreds. No chopping!)
• 4 T coarsely chopped peanuts
• 3 T fried shallots

Nuoc Cham

• 1/4 c freshly squeezed lime juice
• 1-2 minced garlic cloves
• 3 T fish sauce (I use Three Crabs. There is a huge taste difference from one brand to another.)
• 4 T water
• 4 T sugar
• 1/4 t red chili flakes
• 1 T sweet chili sauce (Mae Ploy)

INSTRUCTIONS

1. Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside.
2. In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.
3. I serve the nuoc cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of nuoc cham and eat! (See above)

Created using The Recipes Generator

Loading...

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: