Vietnamese Chicken Salad (Gỏi Gà)
A refreshing and flavorful Vietnamese chicken salad with shredded chicken, cabbage, carrots, herbs, and a tangy lime dressing.
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Ingredients
- about 450 g Cooked Chicken Breast
- 4 cups Green Cabbage
- 1 large Carrots
- 1/2 medium Red Onion
- 1/4 cup Mint
- 1/4 cup Cilantro
- 3 tbsp Lime Juice
- 1 tbsp Sugar
- 1 tbsp Fish Sauce Substitute (Soy Sauce)
- 1 clove Garlic
- 1/4 cup Roasted Peanuts
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Shred the cooked chicken breast.
- 2Shred the green cabbage and carrots.
- 3Thinly slice the red onion.
- 4Make the dressing: In a small bowl, whisk together lime juice, sugar, SHELLFISH-free fish sauce substitute, and minced garlic.
- 5Combine the ingredients: In a large bowl, combine shredded chicken, cabbage, carrots, red onion, mint, and cilantro.
- 6Pour the dressing over the salad and toss to combine.
- 7Garnish with crushed roasted peanuts and serve immediately.
Substitutions
Fish Sauce → Soy Sauce
Avoid SHELLFISH
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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