Goi ga is an herbaceous Vietnamese chicken salad with a light, tart dressing. It is fresh and full of flavor. This salad is all of the above as well as quickly made and healthy, using tempeh that is simmered with ginger and garlic.
Ingredients
Tempeh
- 1 tablespoon grapeseed oil
- 3 cloves garlic, minced
- 1 (1-inch) piece ginger, grated
- 8 ounces tempeh, cut into 1-inch pieces
- 1 cup vegetable broth
Dressing
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon fresh lime juice
- 2 teaspoons jarred caper brine liquid
- 1 teaspoon water
- 1 teaspoon sambal oelek
- 1 tablespoon natural sugar
- 1/8 teaspoon sea salt
- 1 tablespoon seeded and thinly sliced jalapeño
Salad
- 5 cups coarsely chopped napa cabbage (about 12 ounces)
- 2 medium carrots, cut into julienne strips
- 4 scallions, minced
- 2 red radishes, cut into paper-thin slices
- ½ cup finely chopped mint leaves
- ½ cup finely chopped cilantro
- ½ cup chopped roasted peanuts
- Sea salt and black pepper, to taste
How to Make It
- Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the tempeh and cook until golden brown, about 4 minutes, stirring frequently. Add the broth and simmer until the liquid is almost evaporated, about 10 minutes. Drain off any remaining broth and set tempeh aside to cool slightly.
- Combine the vinegar, tamari, lime juice, caper liquid, water, sambal oelek, sugar, salt, and jalapeño in a small bowl. Mix well until the sugar dissolves, and add the dressing to the drained, warm tempeh in the saucepan. Toss to combine.
- Combine the cabbage, carrot, scallions, radishes, mint, cilantro, and peanuts in a large bowl. Add the tempeh and dressing. Toss to combine. Season with salt and pepper and serve in bowls.
