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Vietnamese Cabbage Chicken Salad – Goi Ga

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8

Ingredients 

Salad dressing: 

  • 1 cup white vinegar
  • 2 tsp black pepper
  • ¼ cup sugar
  • 1  Tbsp kosher salt

Salad mix:  

  • 2 rotisserie chicken, deboned, skin removed, shredded
  • 1 whole cabbage, julienned
  • ½ cup rau ram, roughly chopped (if you don’t have it then you can substitute with basil)
  • ½ cup mint leaves, roughly chopped
  • ½ red onion, thinly sliced, soak in ice cold water
  • 2 red bell peppers, julienned
  • 1 cup carrots, julienned
  • ¼ cup cilantro, chopped
  • 1 cup bean sprouts

Garnish for salad: 

  • 3 large shallots, thinly sliced and fried
  • ½ cup peanuts, roughly chopped
  • ½ cup fish dipping sauce, topped with grated ginger
  • chopped cilantro

Instructions

  • Mix all ingredients for the salad dressing. Set aside.
  • In a large bowl, add all the ingredients of the salad mix and top it with the shredded chicken.
  • When ready to serve, pour salad dressing and toss.
  • Garnish salad with fried shallots, cilantro and peanuts.
  • Additionally, you can add some fish dipping sauce to the salad.

Nutrition

Serving: 1portion | Calories: 394kcal | Carbohydrates: 15g | Protein: 46g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 144mg | Sodium: 2550mg | Potassium: 316mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3833IU | Vitamin C: 43mg | Calcium: 43mg | Iron: 1mg

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