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Warm Duck, Ginger And Cabbage Salad - Goi Vit

LinhHayman's picture
A famous Vietnamese salad served with a Ginger Vinaigrette dressing.
Ingredients
For the salad
  Red cabbage 1 Cup (16 tbs), thinly sliced
  White cabbage 1 Cup (16 tbs), thinly sliced
  Carrots 1⁄2 Cup (8 tbs), thinly sliced
  Spring onions 1⁄2 Cup (8 tbs), thinly sliced
  Duck meat/Chicken meat 1⁄2 Cup (8 tbs), roasted, cut into small pieces
For the vinaigrette dressing
  Vinegar/Lemon juice 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Minced garlic 1 Teaspoon
  Grated ginger 1 Teaspoon (Optional)
  Fish sauce 1 Tablespoon
For the garnish
  Fresh mint 1 Tablespoon, chopped
  Spring onions 1 Tablespoon, chopped
  Coriander 1 Tablespoon, chopped
  Ground peanuts 1⁄4 Cup (4 tbs) (Optional)
Directions

GETTING READY
1. Slice the red and white cabbage, carrots and spring onions very thin. Put them all into a large bowl and set aside.

MAKING
To prepare the vinaigrette dressing:
2. In a pan, add vinegar, water, sugar, garlic and ginger. Place it over medium-low heat, stir to dissolve the sugar.
3. Add fish sauce and stir.

FINALIZING
4. Pour the dressing and mix with the salad in the bowl while the dressing is still warm. (For a vegetarian option- serve as it is)
5. At this stage you may add roasted duck meat pieces and toss the salad.

SERVING
6. Serve garnished with mint and coriander and ground peanuts, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Vietnamese
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Duck
Restriction: 
Low Cholesterol, Low Fat
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
4
Subtitle: 
Vietnamese Goi Vit
Whip a Vietnamese salad for a change for your dinner with some cooked duck or chicken and toss it in your salad for a change! You have once one salad that is interestingly made the Vietnamese way! See the video for more!

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