Vietnamese Chicken and Cabbage Salad (Goi Ga)

This high-protein traditional salad delivers robust Vietnamese flavors with minimal added fat and a nutrient-dense crunch.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (17.6 oz) cooked chicken breast, shredded · 825 kcal in the whole recipe
• 300 g (10.6 oz) white cabbage, thinly shredded · 75 kcal in the whole recipe
• 200 g (7.1 oz) red cabbage, thinly shredded · 68 kcal in the whole recipe
• 100 g (3.5 oz) carrot, julienned · 41 kcal in the whole recipe
• 50 g (1.8 oz) shallot, thinly sliced · 36 kcal in the whole recipe
• 15 g (0.5 oz) fresh mint leaves, chopped · 7 kcal in the whole recipe
• 15 g (0.5 oz) fresh cilantro, chopped · 4 kcal in the whole recipe
• 20 g (0.7 oz) roasted unsalted peanuts, crushed · 118 kcal in the whole recipe
• 36 g (2 tbsp) fish sauce · 13 kcal in the whole recipe
• 45 g (3 tbsp) lime juice · 11 kcal in the whole recipe
• 15 g (1 tbsp) vinegar (or rice vinegar) · 3 kcal in the whole recipe
• 12 g (1 tbsp) sugar · 46 kcal in the whole recipe
• 8 g (2 cloves) garlic, finely minced · 12 kcal in the whole recipe
• 10 g (1 small) fresh chili pepper, finely chopped · 3 kcal in the whole recipe

Method

1. Whisk the fish sauce, lime juice, vinegar, sugar, minced garlic, chopped hot pepper, and 3 tablespoons of warm water in a small bowl until the sugar dissolves to make the Nuoc Cham dressing.

   

2. In a large mixing bowl, combine the finely shredded white cabbage, red cabbage, julienned carrot, and sliced shallot.

   

3. Add the cooked shredded chicken breast, chopped fresh mint, and cilantro to the vegetable mixture.

   

4. Pour the Nuoc Cham dressing over the salad and toss thoroughly to coat all ingredients evenly.

   

5. Divide into four serving bowls and sprinkle crushed roasted peanuts over the top before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.