Description
Vietnamese Cold Chicken Salad, or Goi Ga, is a refreshing and flavorful dish that combines shredded chicken with crunchy vegetables and fresh herbs, all tossed in a tangy lime and fish sauce dressing. This salad is perfect for a light and healthy meal, packed with vibrant flavors and a hint of spice, making it a beloved staple in Vietnamese cuisine.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cabbage, shredded
- 1 cup carrots, julienned
- 1/2 cup cilantro, chopped
- 1/2 cup mint leaves, chopped
Dressing Ingredients
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon chili flakes
Instructions
- Combine the salad ingredients: In a large bowl, mix together the shredded cooked chicken, shredded cabbage, julienned carrots, chopped cilantro, and chopped mint leaves to create the fresh base of the salad.
- Prepare the dressing: In a separate small bowl, combine the lime juice, fish sauce, sugar, and chili flakes. Stir well until the sugar dissolves completely and the dressing is well blended.
- Toss the salad: Pour the prepared dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated with the tangy and spicy dressing.
- Let the salad rest: Allow the salad to sit for 10 minutes at room temperature so the flavors can meld together and the vegetables can slightly soften.
- Serve chilled: Transfer the salad to a serving dish and refrigerate briefly if desired, then serve cold for a refreshing and vibrant dish.
Notes
- Use cooked chicken breast or rotisserie chicken for convenience.
- Adjust chili flakes according to your preferred spice level.
- Letting the salad rest enhances the flavor absorption.
- Serve with rice noodles or fresh baguette for a complete meal.
- For a vegetarian alternative, replace chicken with tofu.
