Description
Experience a burst of flavors and textures with this vibrant Vietnamese Chicken Salad, also known as Goi Ga. This delightful dish combines tender shredded chicken with a colorful medley of fresh vegetables, all drizzled in a tangy nuoc cham dressing. Perfect for a quick lunch, a refreshing side at family gatherings, or as part of your meal prep, this salad is not only nutritious but also incredibly satisfying. Enjoy the balance of crunch from the veggies and the zesty dressing that makes every bite unforgettable!
Ingredients
Scale
- 4 cups green cabbage, shredded
- 2 mini Persian cucumbers, shredded or julienned
- 1 medium carrot, shredded or julienned
- 1/2 small red onion, thinly sliced
- 1/2 medium red bell pepper, thinly sliced
- 2 cooked chicken breasts, shredded
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons peanuts, crushed
- 2 tablespoons rice vinegar
- 1/4 cup fish sauce
- 2 tablespoons lime juice (juice from 1 lime)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons garlic, minced
- Optional: white pepper and crushed Thai red chili to taste
Instructions
- Prepare the vegetables by shredding the cabbage, cucumbers, and carrot using a box grater or knife. Thinly slice the red onion and bell peppers. Combine all in a large mixing bowl.
- In a separate medium bowl, whisk together rice vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, and any optional spices until smooth.
- Pour the dressing over the salad mixture and toss well to ensure everything is evenly coated.
- Serve immediately topped with crushed peanuts for added crunch.
- Prep Time: 10 minutes
- Cook Time: None (using pre-cooked chicken)
- Category: Main
- Method: No cooking required
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg