Gỏi Bắp Cải Tôm
This crisp Vietnamese shrimp and cabbage salad is light, fragrant, and intensely refreshing. Sweet shrimp, crunchy cabbage, fresh herbs, and a sharp lime-fish sauce dressing come together in minutes for a vibrant low-carb meal.
Ingredients
Salad
- 200 ggreen cabbage, very finely shredded
- 80 gcarrot, julienned or coarsely shredded
- 180 gcooked peeled shrimp, medium size
- 10 gmint leaves, loosely packed
- 10 gcilantro leaves and tender stems
- 1 small (10 g)red chili, thinly sliced
Nước chấm trộn
- 25 mlfish sauce
- 30 mllime juice, freshly squeezed
- 1 clove (5 g)garlic, finely minced
- 8 gerythritol or other low-carb sweetener
- 15 mlwater
To finish
- 15 groasted peanuts, roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best beginner-friendly speed, use good-quality cooked peeled shrimp; if using raw shrimp, poach them in simmering water for 2-3 minutes until just pink and opaque, then cool briefly before tossing.
- •Shred the cabbage as finely as possible so it absorbs the dressing quickly and is easy to eat without long marinating.
- •If you want extra crunch while keeping it low-carb, add a few slices of cucumber or some bean sprouts.
- •Serve on its own as a light meal, or alongside grilled meat or simple steamed rice for anyone not eating low-carb.
Background
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.
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