Gỏi Bắp Cải Tôm

Nutrition · per serving

Steps

1. 1

   Prep everything first so the salad stays crisp: finely shred the cabbage, julienne or coarsely grate the carrot, pick the mint and cilantro leaves, slice the chili, and mince the garlic. If the shrimp are large, halve them lengthwise for easier eating.

   200 g green cabbage, very finely shredded80 g carrot, julienned or coarsely shredded10 g mint leaves, loosely packed10 g cilantro leaves and tender stems1 small (10 g) red chili, thinly sliced1 clove (5 g) garlic, finely minced180 g cooked peeled shrimp, medium size
2. 2

   Make the dressing by stirring together the fish sauce, lime juice, minced garlic, sweetener, and water until the sweetener dissolves. Taste it: it should be bright, savory, and slightly sweet. Add a little more lime if you want it sharper.

   25 ml fish sauce30 ml lime juice, freshly squeezed1 clove (5 g) garlic, finely minced8 g erythritol or other low-carb sweetener15 ml water
3. 3

   Place the cabbage and carrot in a large bowl. Pour over about two-thirds of the dressing and toss well, lightly squeezing with clean hands or tongs for 20-30 seconds to soften the cabbage slightly without making it limp.

   200 g green cabbage, very finely shredded80 g carrot, julienned or coarsely shredded25 ml fish sauce30 ml lime juice, freshly squeezed1 clove (5 g) garlic, finely minced8 g erythritol or other low-carb sweetener15 ml water
4. 4

   Add the shrimp, mint, cilantro, and most of the chili. Toss with the remaining dressing just until evenly coated. The salad should look glossy but not soupy; if liquid pools at the bottom, toss again right before serving.

   180 g cooked peeled shrimp, medium size10 g mint leaves, loosely packed10 g cilantro leaves and tender stems1 small (10 g) red chili, thinly sliced25 ml fish sauce30 ml lime juice, freshly squeezed1 clove (5 g) garlic, finely minced8 g erythritol or other low-carb sweetener15 ml water
5. 5

   Transfer to a serving plate or shallow bowl, scatter over the chopped peanuts and the remaining chili, and serve immediately while the herbs are fresh and the cabbage is crisp.

   15 g roasted peanuts, roughly chopped1 small (10 g) red chili, thinly sliced

Origin & History

Gỏi is the Vietnamese family of fresh, lightly dressed salads built on herbs, crisp vegetables, and a balance of salty, sour, sweet, and spicy flavors. Cabbage and shrimp versions are popular home-style dishes because they are quick, economical, and showcase the bright flavor profile central to Vietnamese cooking.