I’ve slacked off a bit with posting my weekly salads. No need to be alarmed – I haven’t quite fallen off the wagon. (I did, however, eat 2 Coney hot dogs a day for three days straight, last week.) Those things are so awesome. Anyway, to balance my meat-on-a-bun binge, I’ve enjoyed this salad. It’s sort of an everyday salad because the ingredients are ones many of us usually have in stock. If you like coleslaw but want something healthier but still bright and flavorful, you could try this salad. Also, because there is no mayonnaise or cream in the dressing, it’s great for parties or picnics as there’s less of a spoilage issue.
I used Taiwanese Cabbage – which can be distinguished by its flatter shape. When cut in half, each side has an oblong shape. The leaf ribs of this cabbage are smaller and narrower than regular cabbage and it has a slightly milder (& sweeter?) taste. You can also use regular cabbage, as I often do. Red cabbage would also be nice, for both color and flavor.
GỞI BẮP CẢI GÀ – VIETNAMESE CHICKEN & CABBAGE SLAW
INGREDIENTS: (4-6 servings)
- 1 head green [Taiwanese] cabbage, finely shredded
- 1 large carrot, peeled and finely grated
- 1 lb. (450 g) cooked [leftover] chicken meat (dark/white), hand shredded
- 2 shallots, sliced into thin rings
- large handful of fresh mint, leaves left whole or roughly-hand torn
- large handful of fresh cilantro, coarsely chopped
- large handful of freshly ground, toasted peanuts (optional)
- approx. 4 Tbl. (60mL) of Spicy Sauce/Dressing (for this salad, replace 3 Tbl. (45mL) of white rice vinegar for the lime juice)
Combine all ingredients except for the peanuts and dressing. When ready to serve, thoroughly toss with the dressing and scatter the ground peanuts over the entire dish.