Vietnamese Chicken Salad Goi Ga (Print-Friendly Version)
Tender chicken, cabbage, fresh herbs, and peanuts tossed in a zesty Vietnamese-style lime dressing.
# What You'll Need:
→ Salad Base
01 -
4 cups shredded napa cabbage
02 -
2 cups cold cooked shredded chicken
03 -
120 millilitres shredded carrots
04 -
60 millilitres thinly sliced red onion
05 -
60 millilitres roughly chopped fresh mint
06 -
60 millilitres roughly chopped fresh cilantro
07 -
60 millilitres chopped roasted peanuts
→ Nuoc Cham Dressing
08 -
45 millilitres fresh lime juice
09 -
30 millilitres water
10 -
15 millilitres honey
11 -
15 millilitres fish sauce
12 -
5 millilitres chili garlic sauce
# How to Make It:
01 -
Chop the herbs, shred the napa cabbage and carrots, thinly slice the red onion, and shred the cooked chicken.
02 -
Place the cabbage, chicken, carrots, red onion, mint, cilantro, and roasted peanuts in a large mixing bowl.
03 -
In a separate small bowl, whisk together lime juice, water, honey, fish sauce, and chili garlic sauce until the mixture is well combined.
04 -
Drizzle the dressing over the salad and toss thoroughly to ensure even coating before serving.
# Additional Tips:
01 -
For best texture, dress the salad immediately before serving to keep the vegetables crisp.