Vietnamese Chicken Salad (Ga Xe Phay)

This is an excellent recipe. I am positive this recipe will be in heavy rotation. It is from the cookbook Authentic Vietnamese Cooking. The recipe makes 4 servings.

 

 

 

 

 

Chicken Salad (Ga Xe Phay)

2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon white rice vinegar
2 tablespoon sugar
3 cups julienned green cabbage
1 tablespoon coarse sea salt
1 1/2 cups julienned carrot
1 shallot, peeled and thinly sliced lengthwise
1 large garlic clove, peeled and minced
1 or more red bird’s-eye or Thai chiles, seeded and julienned
1 pound cooked chicken breast meat, shredded or thinly sliced
1/3 cup julienned mint leaves
2 tablespoons chopped unsalted roasted peanuts

Whisk together the fish sauce, lime juice, vinegar, and sugar in a large bowl until sugar is completely dissolved.

Toss the cabbage with 2 teaspoons salt and the carrot with 1 teaspoon salt in separate bowls. Allow to stand for 30 minutes. Drain and rinse both vegetables. Place the cabbage and carrot in a clean kitchen towel and twist to squeeze all the remaining water out. Add the cabbage, carrot, shallot, garlic, and chili to the dressing. Mix well and allow to marinate for 20 minutes. Toss the chicken and all but 1 tablespoon of mint with the salad. Serve the salad garnished with the peanuts and remaining mint.

By my calculation – Per serving – Calories: 227, Total Fat: 5.5g, Sat. Fat: 0.7g, Carb: 17.3g, Fiber: 3.6g, Protein: 26.1g

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