Name: Vietnamese Chicken Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Vietnamese
Ingredients: 4 cups green cabbage, shredded; 2 mini Persian cucumbers, shredded or julienned; 1 medium carrot, shredded or julienned; 1/2 small red onion, thinly sliced; 1/2 medium red bell pepper, thinly sliced; 2 cooked chicken breasts*, shredded (see shredded chicken recipe); 1/2 cup fresh cilantro, finely chopped; 2 tablespoons peanuts, crushed; 2 tablespoons rice vinegar (or white vinegar); 1/4 cup fish sauce; 2 tablespoons lime juice (juice from 1 lime); 1 tablespoon sesame oil; 1 tablespoon sugar; 2 teaspoons garlic, minced; 1/2 teaspoon white pepper (optional); 1/2 teaspoon crushed pepper or Thai red chili (or to taste)

Description

Vietnamese chicken salad (known as goi ga) made with shredded chicken and nuoc cham dressing is a fresh, tangy salad full of flavor, color, and texture.

Ingredients

4 cups green cabbage, shredded
2 mini Persian cucumbers, shredded or julienned
1 medium carrot, shredded or julienned
1/2 small red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
2 cooked chicken breasts*, shredded (see shredded chicken recipe)
1/2 cup fresh cilantro, finely chopped
2 tablespoons peanuts, crushed

For the dressing:

2 tablespoons rice vinegar (or white vinegar)
1/4 cup fish sauce
2 tablespoons lime juice (juice from 1 lime)
1 tablespoon sesame oil
1 tablespoon sugar
2 teaspoons garlic, minced
1/2 teaspoon white pepper (optional)
1/2 teaspoon crushed pepper or Thai red chili (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Use a box grater to shred the cabbage, cucumbers, and carrot. You can also julienne them using a knife. Slice the red onion and bell peppers into thin strips. Transfer to a large mixing bowl or serving dish. Add the shredded chicken and cilantro.
In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper (if using), and crushed pepper until smooth.
Pour the dressing over the salad and toss well to coat evenly.
Top with crushed peanuts and serve immediately.

Notes

*Shredded chicken: See our shredded chicken recipe for 3 different ways to make shredded chicken for this Vietnamese chicken salad recipe. You can also save time by buying a whole rotisserie chicken and shredding it — whatever is convenient for you!

Make ahead instructions: Prepare the salad ingredients and dressing separately and store in separate airtight containers in the refrigerator for up to 3-4 days. Toss together when ready to serve.

How to store: With the nuoc cham dressing, this Vietnamese chicken salad will last for 1-2 days in the fridge in an airtight container. If undressed, it will last a little longer for 3-4 days.

Prep Time: 10 minutes
Category: Salad
Method: Tossed
Cuisine: Vietnamese