Goi Ga Chicken And Cabbage Salad Recipes

GOI GA (VIETNAMESE CHICKEN AND CABBAGE SALAD)

Goi Ga (Vietnamese Chicken and Cabbage Salad) image

Crisp, fresh, and delicious! The key to a good plate of goi ga is tossing the shredded chicken in a balance of dressing and fresh vegetables and herbs. This is a taste of summer - right to your plate.

Provided by annie.oakley

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless cooked chicken breasts, shredded
1 small head cabbage, finely shredded
1 bunch fresh cilantro, chopped
1 red onion, thinly sliced
1 small carrot, peeled and cut into matchsticks
½ cup white vinegar
4 tablespoons white sugar
2 tablespoons lime juice
2 tablespoons fish sauce
4 cloves garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup chopped roasted peanuts

Steps:

Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
Serve salad topped with chopped peanuts.

Nutrition Facts : Calories 167 calories, Carbohydrate 16.6 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 3.6 g, Protein 13.5 g, SaturatedFat 1 g, Sodium 412.4 mg, Sugar 10.6 g

GOI GA (CHICKEN AND CABBAGE SALAD)

GOI GA (CHICKEN AND CABBAGE SALAD) image

Categories Salad Chicken

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 single chicken breast fillets
1/4 savoy cabbage, finely shredded
2 cups bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
1/3 cup unsalted roasted peanuts, coarsely chopped
Dressing
1/4 cup fresh lime juice
2 tablespoons finely chopped palm sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
4 green shallots, ends trimmed, thinly sliced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped
Optional: fried onion

Steps:

To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined. Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill. Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts. Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

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