Goi Ga
A refreshing Vietnamese chicken salad with shredded cabbage, carrots, and herbs tossed in a tangy lime and fish sauce dressing. Light, bright, and perfect as an appetizer or light main course.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups green cabbage, shredded
- 2 medium carrots, julienned
- ¼ medium red onion, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro, chopped
- ⅓ cup roasted peanuts, crushed
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- ½ whole thai chili, minced
- 2 tbsp water
Instructions
- 1
Bring a pot of water to boil and poach chicken breasts over medium heat for 12-15 minutes until cooked through (internal temperature 165°F). Remove and let cool, then shred into bite-sized pieces.
- 2
In a small bowl, whisk together lime juice, fish sauce, sugar, garlic, minced chili, and water to make the dressing.
- 3
In a large bowl, combine shredded cabbage, carrots, and red onion.
- 4
Add the cooled shredded chicken to the vegetable mixture.
- 5
Pour the dressing over the salad and toss well to coat evenly.
- 6
Add fresh mint and cilantro, then toss again gently.
- 7
Divide among serving bowls and top with crushed roasted peanuts. Serve immediately.
Tools you’ll need
- large pot
- meat thermometer
- cutting board
- sharp knife
- microplane or box grater
- small mixing bowl
- whisk
- large salad bowl
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