CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
- Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
- In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams
VIETNAMESE CHICKEN SALAD (GOI GA)
This salad is a favorite with my entire family. It may seem prep-heavy, but you do a majority of the slicing and dicing while your chicken cooks, so there's never any wasted time. And the recipe comes with a bonus: My mother uses the flavorful poaching liquid to make congee (a savory rice soup), which she serves alongside the salad, but you can use it in any dish that needs chicken stock. Any good Vietnamese recipe is only as good as the nuoc cham (dipping sauce) you use, and there's a secret to my mother's: She makes a thick simple syrup first with sugar and water, then adds aromatics and fish sauce to the mix. This creates a sauce that is both rich and delicious. As my mother says, "No one likes a bland nuoc cham!" - Susan Vu, Food Stylist
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
- While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
- Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
- While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
- Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
- Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
- Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
- Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
- While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
- While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
- To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.
VIETNAMESE CABBAGE AND CHICKEN SALAD
Descibed online as a Vietnamese version of a much heavier western cole slaw. Posting for Chinese/Vietnamese New Year.
Provided by Parsley
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
- To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
- Pour the dressing over the salad and toss well to combine.
- Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
- Can also garnish with more peanuts, if desired.
CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU
I recently cut this out of the NYTimes food section, made it last night and it turned out great. BF really liked it too. I omitted the fish sauce, but if you want to add it go ahead. Also I reduced the peanut oil from 4 tablespoons to 2 tablespoons. You could probably get away with less than that. A 14 ounce bag of cole slaw mix can be substituted for the 6 cups cabbage and 1 large carrot. I served this with rice.
Provided by Kumquat the Cats fr
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce (if using), lime zest and juice, jalapeno and garlic. Whisk in 1 tablespoon peanut oil.
- Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large non-stick skillet. When it simmers, add the tofu. Cook 5 minutes without moving, until golden brown on the bottom. Flip and cook 4 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce (if using). Move the tofu to a cutting board and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
- In a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Nutrition Facts : Calories 226.9, Fat 15.3, SaturatedFat 2.5, Sodium 921.5, Carbohydrate 16, Fiber 5.3, Sugar 7.9, Protein 11.1
GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)
Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.
Provided by annie.oakley
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
- Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
- Serve salad topped with chopped peanuts.
Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g
SHREDDED CABBAGE SALAD WITH POMEGRANATE AND TOMATOES
You can stuff this slawlike salad inside your pita, or eat it on its own.
Provided by Sarit Packer
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
- Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.
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