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)
- 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.
- 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.
- Add the cabbage, carrot, mint, cilantro, and dressing and toss to gently mix well.
- Arrange salad on platter and optionally sprinkle with peanuts and serve.