Ga Xe Phai Shredded Cabbage and Chicken Salad
Experience the vibrant flavors of Vietnam with Ga Xe Phai, a refreshing Shredded Cabbage and Chicken Salad that’s a perfect balance of tangy, savory, and spicy. This light yet satisfying dish features tender, hand-shredded chicken breast combined with crisp green cabbage, julienned carrots, and an aromatic mix of fresh cilantro and mint leaves. A zesty dressing made from fish sauce, lime juice, rice vinegar, and a touch of sugar ties it all together, while a sprinkle of crunchy unsalted peanuts and thinly sliced red chili adds texture and heat. Ideal as a healthy lunch or a crowd-pleasing appetizer, this quick and easy salad is ready in just 35 minutes and serves up all the bold, fresh flavors you crave in Vietnamese cuisine.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 cups Green cabbage
- 1 medium Carrot
- 0.5 cups Fresh cilantro
- 0.5 cups Fresh mint leaves
- 1 piece Red chili
- 0.25 cups Unsalted peanuts
- 2 tablespoons Fish sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Sugar
- 2 cloves Garlic
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 4 cups Water
Instructions
Fill a medium pot with 4 cups of water and bring to a boil. Add sea salt and black pepper to the water.
Place the chicken breasts into the boiling water. Reduce the heat to medium, cover, and simmer for 12-15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let cool. Once cool enough to handle, shred the chicken using your hands or forks and set aside.
Thinly slice the green cabbage and place it in a large mixing bowl.
Peel the carrot and julienne it into thin strips. Add the carrot to the mixing bowl.
Chop the fresh cilantro and mint leaves, then add them to the bowl with the cabbage and carrots.
Thinly slice the red chili (remove seeds for less heat) and add it to the mixing bowl.
Roughly chop the unsalted peanuts and set them aside for garnish.
Prepare the dressing by mincing the garlic and mixing it in a small bowl with fish sauce, rice vinegar, lime juice, sugar, and a pinch of black pepper.
Pour the dressing over the vegetables in the mixing bowl, then add the shredded chicken. Toss everything together to ensure the ingredients are evenly coated with the dressing.
Transfer the salad to a serving dish and sprinkle the chopped peanuts on top.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
