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Torn Chicken and Cabbage Salad

Best Recipes from the Award-Winning International Cookbooks (Savoring ...)

I was looking for something to go with a seared scallop recipe that I found on Epicurious. I browsed through a few of my cookbooks and found the ideal salad in Savoring Soups & Salads. That find was the Torn Chicken and Cabbage Salad (Goi Ga from Vietnam). The book describes it as a Vietnamese coleslaw.

The salad was beautiful and we both really enjoyed the flavors of the veggies mixed with the lime juice, mint and fish sauce. It was a nice twist on cole slaw.. you get the crunch of the veggies with a bit of a spicy bite add in courtesy of the peppers.


Torn Chicken and Cabbage Salad (adapted from Savoring Soups & Salads)

1 red Serrano chile, seeded and minced
2 clove garlic, finely minced
1 1/2 tablespoons sugar, or to taste
3 tablespoons lime juice
2 tablespoons fish sauce
1 whole boneless skinless chicken breast
4 cups finely shredded green cabbage
1/2 large carrot peeled and finely shredded
1/2 cup finely slivered fresh mint
2 tablespoons fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts (optional)

  1. To make the dressing, in a bowl, combine the chile, garlic, sugar, lime juice, and fish sauce. Stir together until the sugar has dissolved. Set aside.
  2. Place the chicken in a saucepan and add water to cover. Bring to a simmer over medium-high heat, adjust the heat to maintain a gentle simmer, and cook until opaque throughout, about 12-15 minutes. Transfer the chicken to a plate, let cool. With your fingers, tear the meat along the grain into long, thin shreds and place in a large bowl. 
  3. Add the cabbage, carrot, mint, cilantro, and dressing and toss to gently mix well.
  4. Arrange salad on platter and optionally sprinkle with peanuts and serve. 

Comments on: "Torn Chicken and Cabbage Salad" (1)

  1. […] Looking for more stuff to make with YOUR giant cabbage? Try this Vietnamese Salad that I made a couple of months ago: Torn Chicken & Cabbage Salad. […]

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