Vietnamese chicken salad (goi ga)
Shredded rotisserie chicken and crisp cabbage tossed in a sweet-sour lime and fish sauce dressing with mint, cilantro, peanuts and fried shallots.
- Prep
- 15 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 590 kcal
Ingredients
Method
Stir the lime juice, sugar, fish sauce and water until the sugar dissolves, then add the garlic, chile and oil.
Slice the onion paper-thin, rinse under cold water to take the edge off and shake dry. Toss it with 2 tbsp of the dressing in a large bowl to soften while you prep.
Shred the cabbage as finely as you can and grate the carrot. Pull the chicken into bite-size shreds, discarding the skin and bones.
Add the cabbage, carrot, chicken and most of the mint and cilantro to the onion. Pour over most of the remaining dressing and toss well with your hands so everything is coated.
Pile onto plates and top with the peanuts, fried shallots and the rest of the herbs. Serve with the leftover dressing on the side.
Tips
- Shred the cabbage really thin (a mandoline helps) so it soaks up the dressing like a slaw.
- Dressed salad stays crunchy for an hour or so; for packed lunches, keep the dressing and toppings separate.
- For gluten-free, check your fish sauce, rotisserie chicken seasoning and fried shallots, which are often coated in wheat flour.
