Ga Xe Phai Shredded Cabbage And Chicken Salad Recipes

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GA XE PHAI- SHREDDED CABBAGE AND CHICKEN SALAD



Ga Xe Phai- Shredded Cabbage and Chicken Salad image

Make and share this Ga Xe Phai- Shredded Cabbage and Chicken Salad recipe from Food.com.

Provided by AmandaInOz

Categories     Chicken

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 15

250 g chicken breasts, cooked and shredded
320 g cabbage, shredded
1 carrot, coarsely grated
10 g fresh mint leaves
50 g roasted unsalted peanuts, coarsely chopped
1 fresh coriander sprig, for garnishing (cilantro)
2 chilies, chopped
3 garlic cloves, peeled and minced
1 tablespoon sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice or 3 tablespoons lemon juice
3 tablespoons fish sauce
3 tablespoons salad oil
1 medium onion, peeled and thinly sliced
1/4 teaspoon fresh ground black pepper

Steps:

  • To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.
  • To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress the salad and toss well to combine.
  • Transfer the salad to a serving plate. Garnish with the chopped peanuts and coriander sprigs and serve.

Nutrition Facts : Calories 681.8, Fat 44.6, SaturatedFat 7.9, Cholesterol 80, Sodium 2223.1, Carbohydrate 38, Fiber 8.4, Sugar 20.5, Protein 38.6

SHREDDED CABBAGE AND CHICKEN SALAD



Shredded Cabbage And Chicken Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 chili peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons vegetable oil
1 medium-size onion, thinly sliced
Freshly ground black pepper to taste
2 cups cooked and shredded chicken
4 cups finely shredded white cabbage
1 cup shredded carrot
1/2 cup fresh mint
1/2 cup fresh coriander

Steps:

  • Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
  • In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
  • Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams

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