Chicken Cabbage Salad (Goi Ga)

So Refreshing and Healthy Chicken Cabbage Salad (Goi Ga) | recipe from runawayrice.com

This is an easy-to-make salad you can serve as a main meal or side dish.  The aroma of the Vietnamese coriander and the mint adds such freshness to this salad and the combination of shredded veggies, chicken and fish sauce is absolutely delicious!  If you’re making this ahead, don’t add the fish sauce until you’re ready to serve as the cabbage wilts fairly quickly.  Enjoy!

Watch the video below for instructions.

If you liked this recipe, you may also like: Mango Shrimp Salad (Goi Xoai Tom), Rare Beef in Lime Juice Salad (Bo Tai Chanh) and Papaya Salad-2 Ways (Goi Du Du).

Ingredients

1 cup cooked, shredded chicken
1-14 oz bag of finely shredded green cabbage (6 cups)
1 cup julienned carrots
1/2 cup red onions, thinly sliced
1/3 cup mint, coarsely chopped
1/2 cup Vietnamese coriander or cilantro, coarsely chopped
1/2 tsp black pepper
1/2 cup fish sauce dipping sauce
1/4 cup crushed roasted peanuts

Directions

Combine all ingredients except peanuts in large bowl.  Sprinkle with crushed peanuts and garnish with fresh coriander and mint just before serving.

Yields:  8 cups, 4-6 servings

Refreshing and Healthy Chicken Cabbage Salad (Goi Ga) | recipe from runawayrice.com

 

 

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2 Responses to Chicken Cabbage Salad (Goi Ga)

  1. Spring Roll Fan October 29, 2013 at 11:36 am #

    I made this this past weekend and it’s very very good! I’ve been eating it all this week at work. I took a big head of cabbage instead of the bag of pre-shredded cabbage. In the past I’ve found that if I use the bag it goes bad faster than if I use a fresh head of cabbage. I usually make enough of something to eat all week at work. Sometimes things get a little old come Thursday, but oh, well! I should have made more of the dressing than I did but that’s ok! I have two days more left of it but I will finish it.

    I’ll make this again! Thanks for the recipe! I can’t wait to try more of these!!!

    • Trang October 30, 2013 at 10:51 pm #

      Hi,

      I am glad you enjoyed the recipe! I do the same thing–I’ll make a dish, pack it for my work lunches and enjoy it all week. Usually by mid-week, I’ve revamped it and turned it into an entirely new dish 🙂
      Thanks for sharing your comments. Happy Cooking!

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