Goi Ga (Vietnamese Chicken Cabbage Salad)
A refreshing Vietnamese shredded chicken and cabbage salad tossed with bright nuoc cham dressing, fresh herbs, and crispy shallots. High in protein and ready in under 30 minutes.
Ingredients
- 1 lb cooked chicken breast or rotisserie chicken, shredded
- 4 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 large carrot, julienned
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, roughly chopped
- 3 tbsp fish sauce (gluten-free)
- 1/4 cup fresh lime juice
- 2 tsp granulated sugar
- 2 cloves garlic clove, minced
- 1 tsp fresh red chili or red pepper flakes, minced
- 1/4 cup crispy fried shallots (store-bought or homemade)
Instructions
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1
Make the dressing: in a small bowl whisk together 3 tbsp fish sauce (gluten-free), 1/4 cup fresh lime juice, 2 tsp granulated sugar, 2 cloves minced garlic clove, and 1 tsp minced fresh red chili or red pepper flakes until sugar dissolves. Taste and adjust balance of sweet, sour, and salty.
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2
In a large bowl, combine 4 cups finely shredded green cabbage, 2 cups finely shredded purple cabbage, 1 large julienned carrot, 1/2 cup torn fresh mint leaves, and 1/2 cup roughly chopped fresh cilantro.
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3
Add 1 lb shredded cooked chicken breast or rotisserie chicken to the bowl. Pour the dressing over everything and toss well to combine.
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4
Let the salad sit for 5 minutes so the cabbage softens slightly and the flavors meld.
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5
Pile onto plates and top with 1/4 cup crispy fried shallots (store-bought or homemade). Serve immediately.