We had some roasted goose leftover from New Year Eve. It’s another feast then: goose salad served with goose noodle soup. The noodle soup was easy: rich broth made from simmering goose carcass for a couple of hours, egg thin noodle, shredded goose or duck meat, and some vegetables (we had some small gai choy in the fridge, but you could use bok choy or other Asian mustard green). When cleaning out the fridge, I dug out a small piece of cabbage and one carrot – an impromptu goose salad in the making. In the salad recipe below, you can swap out goose meat with other types of meat (duck, chicken, pork, beef, shrimp, etc.). Or go for fried tofu if you want a vegetarian version. It’s a super simple and delicious meal.
(My own version)
Cooked goose or duck meat (shredded)
1/4 cabbages (shredded) + 2 tsp salt
1 carrot (peeled, shredded)
1 onion (thinly sliced)
2 tbs vinegar
1 tbs sugar
Chopped herbs (mints, coriander, Vietnamese coriander, etc.)
2 garlic cloves (peeled, roughly chopped) + 1/4 tsp salt
1 piece of fresh ginger, about 1/2″ (peeled, roughly chopped)
2 tbs fish sauce
2 tbs sugar
Juice of 1/2 lime
2 tbs water
Chopped roasted nuts (peanut, almond)
- In a medium bowl, mix shredded cabbage and 2 tsp salt and set aside for 30 minutes.
- In a medium bowl, mix shredded carrot + onion slices + 2 tbs vinegar + 1 tbs sugar. Set aside for 30 minutes.
- Use a mortar and pestle to make a paste of garlic + 1/4 tsp salt + ginger.
- Make salad dressing by combining garlic ginger paste + 2 tbs fish sauce + 2 tbs sugar + juice of 1/2 lime + 2 tbs water.
- Rinse the cabbage with running water to remove the salt. Use your hand and palms to press the cabbage as hard as you can to squeeze out the water.
- In a large bowl, combine cabbage + carrot and onions + chopped herbs + cooked goose or duck meat.
- Add salad dressing.
- Sprinkle chopped nuts.
- Serve immediately.