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Vietnamese Cold Chicken Salad (Goi Ga)

Here's how you make Vietnamese Cold Chicken Salad (Goi Ga)
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  • Servings: 6
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 cups shredded napa cabbage
  • 250 to 300 grams cooked shredded chicken (2 to 3 cups, use leftover cold rotisserie chicken)
  • 3/4 cup fresh mint, roughly chopped
  • 3/4 cup shredded carrots
  • 4 ounces red onion (peeled and sliced thin, about 1é2 medium onion)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup chopped roasted peanuts
  • Salt & pepper
  • FOR THE NUOC CHAM DRESSING
  • 2 tablespoons oil (vegetable oil)
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons fish sauce
  • 1 teaspoon chili garlic sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place all the salad ingredients in a large bowl.

  • Step 2: In a small bowl, whisk together the oil, lime juice, water, honey, fish sauce, and chili garlic sauce.

  • Step 3: When ready to serve, pour the dressing over the salad and toss well, add salt and pepper.

We hope you enjoy this recipe!

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