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
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
VIETNAMESE CHICKEN CABBAGE SALAD
This simple Vietnamese salad is great for a hot summer night. The tart flavors of the onion, lemon, and salt are offset by the cabbage and chicken.
Provided by SUPERCAT912
Categories Salad Coleslaw Recipes No Mayo
Time 4h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the cabbage, onions, and chicken. Toss with olive oil until everything is lightly coated. Season with salt and pepper and continue to toss while adding lemon juice. Add enough lemon juice so that you can taste it in every bite. Cover and refrigerate for at least 4 hours before serving. The longer it sets the more the flavors mesh together and the better it tastes!
Nutrition Facts : Calories 231.1 calories, Carbohydrate 15.5 g, Cholesterol 35 mg, Fat 12.7 g, Fiber 5.6 g, Protein 15.7 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 8 g
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.
VIETNAMESE GRILLED STEAK AND CABBAGE SALAD
Make and share this Vietnamese Grilled Steak and Cabbage Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 12h12m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
- Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
- In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
- To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
- Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
- To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.
Nutrition Facts : Calories 329.2, Fat 15.1, SaturatedFat 5.4, Cholesterol 96.4, Sodium 1270.6, Carbohydrate 15.3, Fiber 4.5, Sugar 5.1, Protein 35.1
VIETNAMESE CABBAGE SALAD
Steps:
- Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup Toss together all salad ingredients except peanuts. At this point, salad and dressing can be refrigerated spearately and refrigerated until just before serving. Before serving, toss salad with dressing, then add peanuts and toss again.
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
VIETNAMESE CABBAGE AND CHICKEN SALAD
Number Of Ingredients 16
Steps:
- directions Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.
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