Goi ga (chicken and cabbage salad)

Recipes / Salads

This crunchy chicken salad with aromatic dressing is a filling midday meal.

Recipe «Goi ga (chicken and cabbage salad)» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 single chicken breast fillets, 1/4 savoy cabbage, finely shredded, 110g bean sprouts, 1 carrot, peeled, cut into thin matchsticks, 1/2 cup fresh Vietnamese mint leaves , 1/2 cup fresh coriander leaves, 55g unsalted roasted peanuts, coarsely chopped, 60ml fresh lime juice , 2 tbsp finely chopped palm sugar, 2 tbsp fish sauce, 2 tbsp rice wine vinegar, 4 green shallots, ends trimmed, thinly sliced, 1 fresh red birdseye chilli, deseeded, finely chopped, 1 garlic clove, finely chopped.

Ingredients:

  • 2 single chicken breast fillets 
  • 1/4 savoy cabbage, finely shredded 
  • 110g bean sprouts 
  • 1 carrot, peeled, cut into thin matchsticks 
  • 1/2 cup fresh Vietnamese mint leaves 
  • 1/2 cup fresh coriander leaves 
  • 55g unsalted roasted peanuts, coarsely chopped 
  • 60ml fresh lime juice 
  • 2 tbsp finely chopped palm sugar 
  • 2 tbsp fish sauce 
  • 2 tbsp rice wine vinegar 
  • 4 green shallots, ends trimmed, thinly sliced 
  • 1 fresh red birdseye chilli, deseeded, finely chopped 
  • 1 garlic clove, finely chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.