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Chicken Salad - {Ga Xe Phay}

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


2 tablespoons fish sauce (nuoc mam)
2 tablespoons lime juice
1 tablespoon white rice vinegar or white vinegar
2 tablespoons sugar
3 cups julienned green cabbage
1 tablespoon coarse sea salt
cups julienned carrot
1 large shallot peeled, and thinly sliced lengthwise
1 large garlic clove peeled and minced
1 or more red bird's eye or Thai chilies seeded and julienned
1 pound cooked chicken breast meat shredded, or thinly sliced
cup julienned mint leaves
2 tablespoons chopped unsalted roasted peanuts
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Whisk together the fish sauce, lime juice, vinegar, and sugar in a large bowl until the sugar is completely dissolved. Toss the cabbage with 2 teaspoons salt and the carrot with 1 teaspoon salt in separate bowls. Allow to stand for 30 minutes. Drain and rinse both vegetables. Place the cabbage and carrot in a clean kitchen towel, then twist to squeeze out any remaining water. Add the cabbage, carrot, shallot, garlic, and chili to the dressing. Mix well and allow to marinate for 20 minutes. Toss the chicken and all but 1 tablespoon of mint with the salad. Serve the salad garnished with the peanuts and remaining mint. This recipe yields 4 to 6 servings.

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