Vietnamese Chicken Salad Goi Ga (Print-Friendly Version)
Crisp Vietnamese chicken salad with cabbage, herbs and nuoc cham dressing.
# What You Need:
→ Salad Base
01 -
4 cups shredded napa cabbage
02 -
2 cups cold cooked shredded chicken
03 -
1/2 cup shredded carrots
04 -
1/4 cup thinly sliced red onion
05 -
1/4 cup roughly chopped fresh mint
06 -
1/4 cup roughly chopped fresh cilantro
07 -
1/4 cup chopped roasted peanuts
→ Nuoc Cham Dressing
08 -
3 tablespoons fresh lime juice
09 -
2 tablespoons water
10 -
1 tablespoon honey
11 -
1 tablespoon fish sauce
12 -
1 teaspoon chili garlic sauce
# How to Make It:
01 -
Chop the herbs, shred the cabbage and carrots, slice the onion, and shred the cooked chicken.
02 -
In a large mixing bowl, combine the cabbage, chicken, carrots, red onion, mint, cilantro, and peanuts.
03 -
In a small bowl, whisk together lime juice, water, honey, fish sauce, and chili garlic sauce until smooth.
04 -
Pour the dressing over the salad and toss well to evenly coat all ingredients before serving.
# Important Notes:
01 -
For optimal freshness, add the dressing just before serving to maintain the salad's crisp texture.