Vietnamese Chicken Salad (Goi Ga) with Cabbage and Herbs

A refreshing and flavorful Vietnamese chicken salad with shredded chicken, crunchy cabbage, carrots, fresh herbs, and a tangy lime vinaigrette. Perfect as a light lunch or side dish.

Prep Time

20 minutes

Total Time

50 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.15/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Healthy

Ingredients

Servings

2Boneless, skinless chicken breasts(About 1 pound total)

£5.00

6cupsWater(For boiling chicken)

1tspSalt(For boiling chicken)

£0.01

0.5mediumGreen cabbage(Shredded thinly)

£0.40

2mediumCarrots(Shredded or julienned)

£0.20

0.3cupFresh mint(Chopped)

£0.75

0.3cupFresh cilantro(Chopped)

£0.75

0.3cupRoasted peanuts(Roughly chopped, optional)

£0.60

3tablespoonsLime juice(Freshly squeezed)

£0.30

2tablespoonsFish sauce(Essential for authentic flavor)

£0.25

1tablespoonRice vinegar

£0.15

1tablespoonSugar(Adjust to taste)

£0.02

1cloveGarlic(Minced)

£0.10

0.3teaspoonRed pepper flakes(Optional, for heat. Adjust to taste)

£0.05

Total Cost

£8.58

£2.15 per serving

Instructions

1.
In a large pot, combine chicken breasts, water, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Internal temperature should reach 165°F (74°C).
2.
Remove chicken from pot and let cool slightly. Shred the chicken with two forks.
3.
While the chicken is cooling, prepare the vinaigrette: In a small bowl, whisk together lime juice, fish sauce, rice vinegar, sugar, minced garlic, and red pepper flakes (if using).
4.
In a large mixing bowl, combine shredded chicken, cabbage, carrots, mint, and cilantro.
5.
Pour the vinaigrette over the salad and toss gently to coat. Taste and adjust seasonings as needed.
6.
Serve immediately or chill for later. Garnish with chopped roasted peanuts, if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

285 kcal / 1192 kJ

Carbs

19g

7% of RDA

Fat

13% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a quicker cooking time, use rotisserie chicken instead of boiling chicken breasts.

Add other vegetables like thinly sliced bell peppers or bean sprouts for extra crunch and flavor.

To prevent the salad from becoming soggy, don't add the vinaigrette until just before serving if you're not serving immediately. Keep the dressing separate.

Adjust the amount of fish sauce and sugar in the vinaigrette to your liking. Some people prefer a sweeter or more savory dressing.

Toasted sesame seeds can be added as a garnish for added flavor and texture.

Cooking Equipment

Large Pot

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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