Crunchy Vietnamese Chicken Salad (Gỏi Gà)

10Min

4Servings

285Cal

EasyLevel

Gluten freegluten_freedairy_free

#Vietnamese#ChickenSalad#GoiGa#AsianSalad#HealthyRecipes#EasyMeals#HomeCooking#SimpleRecipes

Equipment

Mixing bowl

Whisk

Mixing spoon

Serving plate

Ingredients

Salad Dressing

sugar

2 tbsp

fish sauce

2 tbsp

fresh lime juice

1.5 tbsp

white vinegar

1.5 tbsp

hot water

1 tbsp

red chilli (finely chopped)

1 piece

garlic clove (minced)

1 piece

Salad

wombok cabbage (finely shredded)

4 cup

carrot (finely shredded)

1 cup

red onion (thinly sliced)

0.5 piece

roast chicken (shredded)

3 cup

fresh coriander (chopped)

1 large handful

fresh mint (chopped)

1 large handful

olive oil

2 tbsp

Garnish

roasted peanuts (chopped)

2 tbsp

fried shallots

1 tbsp

lime wedges

1 piece

Instructions

Make the dressing

Combine sugar, fish sauce, lime juice, vinegar, hot water, chilli, and garlic in a small bowl until sugar dissolves.

3 min

Stir until all sugar crystals have dissolved completely for balanced flavor

Prepare the salad

Toss all salad ingredients with the dressing and olive oil in a large bowl.

5 min

Toss gently to keep the cabbage crisp and distribute dressing evenly

Serve

Plate the salad and garnish with chopped peanuts, fried shallots, and lime wedges.

2 min

Serve immediately to keep the cabbage crunchy and fresh

Original recipe

InstagramRecipe by @brendan_pang

Storage

Fridge: 1 days

Reheat: Not required

Best eaten fresh. If storing, keep dressing separate and toss just before serving to maintain crunch.

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