Vietnamese Chicken Salad (Goi Ga)

Ingredients

• 2 cups cooked shredded chicken
• 1/2 cabbage, finely shredded
• 1 carrot, julienned
• 1/2 red onion, sliced
• Handful mint and coriander
• For dressing: 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 1 garlic, 1 chilli, 4 tbsp water
• Crushed peanuts
• Fried shallots

Instructions

1. Whisk the dressing until the sugar dissolves.
2. Salt the cabbage lightly, rest 5 minutes, then squeeze out water.
3. Combine cabbage, carrot, onion, chicken and herbs.
4. Toss with the dressing.
5. Top with peanuts and fried shallots.

Serving suggestions

• Great packed lunch.

Storage & reheating

Components keep 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions