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Goi Ga (Chicken Salad)
Vietnamese chicken and cabbage salad with herbs, chilli and crispy shallots. Tossing the dressing through only right before serving keeps the shredded cabbage crisp instead of wilting and turning watery.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Vietnamese
gluten-free
Ingredients
400gpoached chicken, shredded
1/4white cabbage, finely shredded
1carrot, julienned
2 stalkslemongrass, finely sliced
1 handfulVietnamese mint and coriander
3 tbspfish sauce
3 tbsplime juice
1 tbspsugar
2bird's eye chillies
fried shallots and crushed peanutsto top
Instructions
1
Mix fish sauce, lime juice, sugar and chilli as dressing.
2
Toss chicken, cabbage, carrot and lemongrass.
3
Add herbs and dress generously.
4
Top with fried shallots and peanuts.
5
Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
35
Protein
0.9g
Fat
0.1g
Carbs
8.5g
Fiber
0.5g
Sodium
882mg
Reviews
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