Crab and Cabbage Salad Goi Bap Cai Gà Cua
Ingredients
- 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
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