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Goi Ga - Vietnamese Chicken and Cabbage Salad

Raw white cabbage, shredded chicken, plenty of mint and coriander, with a dressing of lime and fish sauce. Toasted peanuts go on last.

Goi Ga - Vietnamese Chicken and Cabbage Salad

Ingredients

Instructions

  1. Poach the chicken breast in barely simmering water for twelve minutes, lift out, cool and shred by hand. Shredded, it takes up the dressing better than sliced.
  2. Shave the cabbage paper-thin, leave it for ten minutes with a teaspoon of sugar and a little salt, then drain off the liquid - that keeps the salad crisp rather than watery.
  3. For the dressing, whisk lime juice, fish sauce, the remaining sugar and chilli.
  4. Toss cabbage, carrots, onion and chicken with the dressing and leave for ten minutes.
  5. Fold in the herbs and scatter the peanuts over only just before serving.

Warum der Kohl vorher salzen darf

Salt and sugar draw water out of the cabbage cells by osmosis. Whatever comes after cannot dilute it - the salad stays crisp even an hour later instead of swimming in its own juice.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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