Description
Goi Ga is a refreshing Vietnamese chicken salad with a perfect balance of flavors and textures. Tender shredded chicken, crunchy cabbage, and carrots are tossed in a savory fish sauce dressing, then topped with fresh herbs and crunchy peanuts.
Ingredients
Scale
Salad:
- 2 cups cooked shredded chicken breast
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red onion (thinly sliced)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped roasted peanuts
Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 clove garlic (minced)
- 1 Thai chili (thinly sliced, optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili until sugar is dissolved. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the shredded chicken, cabbage, carrots, and red onion. Add the dressing and toss until everything is evenly coated. Let the salad sit for 10–15 minutes to allow flavors to meld.
- Final Touches: Just before serving, toss in fresh cilantro, mint, and chopped peanuts. Serve chilled or at room temperature.
Notes
- This salad is great for using leftover rotisserie chicken.
- For extra crunch, add thinly sliced cucumber or bean sprouts.
- Adjust chili to taste, or omit for a milder version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
