Shredded Cabbage & Chicken Salad (ga Xe Phai)

Recipes » Salad » Salads - Other

In Vietnam this dish is as popular as Cole Slaw is in the U.S.

Yield: 8 Ready in 1 hours

Cuisine: AsianMain Ingredient: Cabbage

(4, 1) 100% would make again (reviews)

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Shredded Cabbage & Chicken Salad (ga Xe Phai)

As presented, surrounded with shrimp chips. photo by promfh

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Ingredients

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Verified by stevemur

Original recipe makes 8

-- Dressing --

2 mediumJalapeno Peppers; - Seeded & minced

3 clovesGarlic; - Minced

2 tablespoonsRaw Sugar; - or Splenda if desired

1 tablespoonRice vinegar

3 tablespoonsLime juice; - fresh squeezed

3 tablespoonsFish sauce

3 tablespoonsVegetable oil

1 mediumOnion, white or red; - thinly sliced

1/4 teaspoonBlack pepper; - Fresh ground

-- Salad --

1 cupCarrots; - finely shredded & blanched

1 cupBroccoli Slaw; - Blanched to soften & brighten color

2 ouncesRice vermicelli; - Dry

2 cupschicken; in long shreds, Cooked

3 cupsCabbage; - Finely shredded

1/2 cupMint leaves; - fresh, shredded

1/2 cupCilantro; - shredded

1/2 cupPeanuts; -- Dry roasted

Shredded Cabbage & Chicken Salad (ga Xe Phai) Preparation

DRESSING:

Combine dressing ingredients in a bowl and set aside to meld while you fix the rest of the dish. It needs to meld for 30 minutes or more.

VEGGIES & NOODLES:

Blanch the shredded carrots and broccoli if you haven't done so already. This both tenderizes the veggies and brightens the colors. Plunging them into cold water afterwards keeps the colors bright.

While you've got the water boiling from the blanching, drop in the vermicelli and allow it to cook for 2-3 minutes. Then pour it out into a strainer and cool with the ice water (or cold running water) that you shocked the veggies with. Sprinkle about 2 tablespoons of the dressing on the noodles and toss them lightly. Set aside to drain, fluffing them lightly from time to time to prevent sticking.

SALAD:

Mix together the chicken, cabbage, with the drained carrots and broccoli. Add the shredded mint and toss everything together. Sprinkle on the dressing as you toss the salad.

TO SERVE:

On a small plate, place about 1/3 cup of noodles and swirl them around to make a flattened mound. Scoop up some salad into a straight sided cup or mug. Fill the cup between 3/4 and full as you wish. Pack the salad lightly into the cup then invert the cup allowing the salad to rest on the top of the noodles. Lift straight up to free the salad and allow it to stand like a tower. Sprinkle on some crushed peanuts and garnish with a bit of cilantro.

Serve with freshly prepared shrimp chips if desired.

Adapted from: "The Foods of Vietnam", 1989, by Nicole Routhier.

Each (app 1 cup) side serving (noodles & salad) contains an estimated:

Cals: 217, FatCals: 97, TotalFat: 11g

SatFat: 2g, PolyFat: 2g, MonoFat: 6g

Chol: 30mg, Na: 560mg, K: 306mg

Total Carbs: 16g, Fiber: 2g, Sugars: 5g

NetCarbs: 14g, Protein: 15g

Low Carb or Diabetic option: Replace sugar with Slenda and eliiminate the noodles. Serve in lettuce cups or on shredded lettuce.

Notes

We make a batch and serve it several times during the week that this keeps in the refrigerator. It great with some chicken soup or a couple of Vietnamese imperial rolls (Cha Gio). Shrimp chips make a light, crunchy addition to this salad.