Being from a Vietnamese background, it is of no wonder that I would love to keep the recipes that I loved. So when my mother emailed me the recipe to a cabbage / chicken salad… to say that I was thrilled was an understatement.

In Vietnamese this is known as Gỏi Gà aka Vietnamese Chicken and Cabbage Salad. Looking at my mother’s recipe I knew it was a more simplistic version of a salad I knew well in restaurants. So searching online I found a more appropriate recipe that you guys could latch onto:

INGREDIENTS
1/2 kg cooked shredded chicken (or use the chicken meat from making the congee)
1/4 cabbage, finely sliced
1 carrot, peeled and thinly sliced matchsticks
1/2 onion (red or brown)
1 cup herbs (Vietnamese mint, mint and coriander)
3 tablespoons roasted peanuts, roughly chopped
3 tablespoons fried shallots
1/2 lemon juice
4 tablespoon of white vinegar
2 teaspoons salt
3 teaspoons sugar
1 cup fish sauce dipping sauce

METHOD
Step 1. In a small bowl, combine, lemon juice, vinegar, salt and sugar. Stir until sugar and salt dissolves.

Step 2. In a large bowl, add cabbage, carrot, onion, herbs, chicken and vinegar mixture. Gently toss to well combined.

Step 3. Turn salad to a serving platter and sprinkle roasted peanuts, fried shallots and serve with fish sauce dipping sauce.

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