Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Yield: serves 4
- 1 medium head savoy cabbage (about 1 lb.), cored
- 1 large carrot
- 1⁄4 cup fresh lime juice
- 4 tsp. fish sauce
- 3 cloves garlic, finely chopped
- 1 large Thai chile, stemmed and finely chopped
- 1 small skinless boneless chicken breast half (about 1⁄4 lb.)
- 1⁄4 lb. medium shrimp, unpeeled
- 1⁄4 lb. jumbo lump crabmeat, picked through to remove any bits of shell
- 1⁄4 cup roughly torn cilantro leaves
- Kosher salt, to taste
- Finely chopped toasted peanuts, for garnish
- Using a large knife, cut the head of cabbage into quarters. Cut one quarter in half lengthwise, then slice the 2 pieces crosswise into thin ribbons. (Reserve remaining cabbage for another use.) Using the large-holed side of a box grater, grate the carrot into a large bowl. Add the cabbage, lime juice, fish sauce, garlic, and chile; mix well and set aside to let the cabbage wilt slightly and allow the flavors to intensify.
- Bring 4 cups water to a boil in a small saucepan. Add chicken, reduce heat to medium-low, and simmer until just cooked through, about 10 minutes. Using tongs, transfer chicken to a plate. Return the water to a boil, add the shrimp, and cook until opaque, 2–3 minutes. Drain shrimp and transfer to the plate with the chicken. Let the chicken and shrimp cool.
- Tear the chicken apart into thin, lacy shreds. Peel the shrimp and remove their tails. Cut each shrimp into 4 equal-size pieces.
- Add the chicken, shrimp, crabmeat, and cilantro to the cabbage mixture; toss to combine. (Season with salt, if you like.) Transfer the cabbage salad to a platter and sprinkle with the peanuts.