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.
Why this dish is good for you
176 calories and 17.5 g of protein per serving - a salad that is a meal. Raw white cabbage supplies vitamin C and glucosinolates, most of which are lost in cooking; here they stay intact.
Ingredients
- Chicken breast(poached and shredded)350 g
- White cabbage(shaved paper-thin)400 g
- Carrots(in fine matchsticks)150 g
- Red onion(thin half-rings, briefly rinsed)80 g
- Mint(fresh)20 g
- Coriander(fresh)25 g
- Peanuts(toasted and roughly chopped)60 g
- Fish sauce30 g
- Lime juice45 g
- Sugar15 g
- Chilli8 g
Method
- 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.
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