Ga Xe Phai Shredded Cabbage And Chicken Salad Recipes

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.

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.

Steps:

• For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
• For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
• Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
• Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

Steps:

• Combine all ingrediens in a mixing bowl.
• Dress with 2/3 cup Nuoc Cham, and serve.
• I think it's better the next day. Just cover it tightly in the refrigerator.