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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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