HEALTHY VIETNAMESE CABBAGE SALAD SERVED WITH NUOC MAM CHAM

Vietnamese cabbage salad-2a

This salad is one of my favorites from the Vietnamese cuisine. It is fresh, easy to make and a little addicting. The flavors of salt, sweet and sour combine in such a wonderful way that if you are not a fan of cabbage, then you probably will be after trying this recipe. The traditional Vietnamese recipe uses white cabbage, so it is entirely up to you if you prefer to stay traditional – I personally love the red cabbage variation because it adds a beautiful color and I like the crispiness and flavor a bit better than the white cabbage. You can add some chicken or shrimp to your dish for a luxury salad.
SALAD INGREDIENTS:

  • Approx. ½ medium size red (or white) cabbage shredded
  • 2-3 large shredded carrots
  • 1 small handful of roughly chopped mint and cilantro

OPTIONAL:

  • 1 chicken breast cooked, cooled, and peeled/shredded into smaller pieces by hand (do not cut it)
  • About 12 large shrimp cooked and divided in half.

MARINADE INGREDIENTS:

  • 1 cup of white vinegar
  • 3 tablespoons of sugar
  • ½ tablespoon of cracked pepper
  • 1 medium-large white onion cut in half and thinly sliced

SERVE WITH:

  • Nuoc mam cham (click the link for directions)
  • Chopped unsalted peanuts to sprinkle on top of your salad

INSTRUCTIONS:

In this recipe, we want to break down the crisp texture of the cabbage somewhat. Put the shredded cabbage in a big bowl with a couple spoonfuls of coarse salt. Massage the cabbage with your hands for a few minutes, then pour one or two cups of boiling hot water over the cabbage to blanch. Immediately pour cold water over the cabbage and then drain.

  1. Mix the remaining salad ingredients in a big bowl.
  2. In another small bowl mix the vinegar and sugar together until the sugar is dissolved. Add sliced onion and lots of cracked pepper and let the onions sit in the marinade for about 10 minutes. Pour all the onions over the salad along with 2/3 of the dressing.
  3. Let the salad sit for at least 1 hour in the fridge to let the flavors come together.
  4. While the salad is marinating, make the nuoc mam cham (click on link for my earlier posting of the recipe)
  5. Serve the salad in a bowl, sprinkle with chopped peanuts and nuoc mam cham on the side. (The nuoc mam cham is the key to this salad)

Vietnamese cabbage salad-3aDanish Version

VIETNAMESISK KÅLSALAT MED NUOC MAM CHAM

Denne salat er en af mine favoritter fra det vietnamesiske køkken. Det er en frisk ret, der er let at lave, og en ret som man kan blive helt afhængig af. Hvis du ikke er fan af kål så bliver du det efter denne opskrift. Smagen af salt, sødt og surt er en vidunderlig kombination. Den traditionelle vietnamesiske opskrift bruger hvidkål, så det er helt op til dig, hvis du foretrækker at gå den traditionelle vej – jeg elsker personligt rødkål, fordi det tilføjer en smuk farve og så har rødkålen en anderledes sprød og smag som jeg foretrækker over hvidkålen. Du kan tilføje kylling eller rejer til din ret for en luksus udgave af salaten.

SALAT INGREDIENSER:

  • Ca. ½ medium størrelse rød (eller hvid) kål skåret i strimler
  • 2-3 store revet gulerødder
  • 1 lille håndfuld groft hakket mynte og koriander
  • Valgfrit: 1 kyllingebryst koges, afkøles og revet i mindre stykker ved hjælp af dine hænder (skær helst ikke kødet ud) og/eller 12 store rejer kogt og delt i halve.

MARINADE INGREDIENSER:

  • 1 kop eddike
  • 3 spsk sukker
  • ½ spsk frisk kværnet peber
  • 1 medium/stort løg skåret i halve og tynde skiver

SERVERES MED:

  • Nuoc mam cham (Klik på linket for opskriften)
  • Hakkede peanuts til at drysse på toppen af din salat

INSTRUKTIONER:

  1. I denne opskrift ønsker vi at nedbryde noget af den sprøde tekstur som kålen har. Læg derfor kål strimlerne i en stor skål med et par skefulde groft salt. Massager kålen i et par minutter ved hjælp af dine hænder. Hæld dernæst en eller to kopper kogende varmt vand over kålen for a blanchere. Hæld straks koldt vand over kålen og si vandet fra.
  2. Bland kålen og de resterende salat ingredienser i en stor skål.
  3. I en anden lille skål bland eddike og sukker sammen indtil sukkeret er opløst. Tilføj tyndtskåret løg og masser af frisk kværnet peber og lad løgene sidde i marinaden i ca 10 minutter.
  4. Hæld løgene over salaten sammen med 2/3 eller resten af dressingen. Lad salaten sidde i mindst 1 time i køleskabet inden servering.
  5. Imens salaten marinerer, lav nuoc mam cham (Klik på link til mit tidligere indlæg af opskriften)
  6. Server salaten i en skål, drys med hakkede peanuts over salaten og server nuoc mam cham ved siden af. (Nuoc mam cham er prikken over i’et i denne salat)

Vietnamese cabbage salad-1a

 

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

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