Goi Ga (Vietnamese Chicken Salad)
A refreshing and vibrant Vietnamese chicken salad with shredded cabbage, carrots, and a tangy dressing. Made without any shellfish.
Ingredients
- about 450 g Chicken Breast
- 1/2 head Cabbage
- 2 Carrots
- 1/2 Red Onion
- 1/4 cup Mint
- 1/4 cup Cilantro
- 1/4 cup Roasted Peanuts (or Sunflower Seeds)
- 2 tbsp Fish Sauce Substitute
- 2 tbsp Lime Juice
- 1 tbsp Sugar
- 1 clove Garlic
- 1/4 tsp Chili Flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook chicken breast and shred or dice. Set aside to cool.
- 2Shred cabbage, julienne carrots, and thinly slice red onion.
- 3Combine cabbage, carrots, red onion, mint, and cilantro in a large bowl.
- 4In a small bowl, whisk together fish sauce substitute, lime juice, sugar, garlic, and chili flakes.
- 5Pour dressing over the salad and toss to combine.
- 6Top with chicken and roasted sunflower seeds (or peanuts).
Substitutions
Fish Sauce → Fish Sauce Substitute
To avoid shellfish
Peanuts → Sunflower Seeds
To avoid peanuts allergen
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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