Vietnamese Chicken and Cabbage Salad (Goi Ga)

Ingredients

• about 450 g Chicken breasts
• 4 cups Cabbage (shredded)
• 1 cup Carrots (shredded)
• 1/2 each Onion (thinly sliced)
• 1/4 cup Mint
• 1/4 cup Cilantro
• 3 tablespoons Rice vinegar
• 2 tablespoons Lime juice
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce alternative (coconut aminos)
• 1/4 cup Peanuts (crushed)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat (200°C / 205°C), then reduce heat to low and simmer for 15-20 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the water and let it rest for 5 minutes before shredding it into bite-sized pieces.
2. 2While the chicken is cooking, prepare the salad base. In a large bowl, combine the 4 cups of shredded cabbage, 1 cup of shredded carrots, and 1/2 thinly sliced onion.
3. 3Prepare the dressing. In a small bowl, whisk together the 3 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of sugar, and 1 tablespoon of fish sauce alternative (coconut aminos) until the sugar is dissolved.
4. 4Add the shredded chicken to the large bowl with the cabbage mixture. Also add the 1/4 cup of mint and 1/4 cup of cilantro.
5. 5Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything gently to ensure the dressing is evenly distributed.
6. 6Sprinkle the 1/4 cup of crushed peanuts over the top of the salad just before serving.

Substitutions

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