Goi Ga Chicken and Cabbage Salad

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 tsp salt
• 4 cups thinly shredded green cabbage
• 1 medium carrot, shredded
• 1/2 small red onion, very thinly sliced
• 1 cup rau ram or mint leaves
• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 3 tbsp sugar
• 2 cloves garlic, minced
• 2 Thai chilies, minced
• 1/2 cup chopped roasted peanuts
• 1/4 cup fried shallots

Method

1. Cover the chicken with cold water, add the salt and bring to a simmer; cook gently until it reaches 165°F, about 15 minutes.
2. Cool the chicken, then shred it into thin strands.
3. Soak the sliced onion in ice water for 10 minutes to soften its bite, then drain.
4. Stir the fish sauce, lime juice, sugar, garlic and chilies until the sugar dissolves.
5. Toss the chicken, cabbage, carrot, onion and herbs with the dressing.
6. Pile onto a platter and top with peanuts and fried shallots.

Notes