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Salad · Vietnamese

Goi Ga (Vietnamese Chicken, Cabbage and Herb Salad)

30 min Serves 4 ~264 kcal/serving ~£8.50 (£2.13/serving) Contains-nutsDairy-freeGluten-free

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Ingredients

  • 350 g cooked chicken breast, shredded
  • 300 g white cabbage, finely shredded
  • 1 carrot, julienned
  • 2 shallots
  • 40 g roasted peanuts, roughly chopped
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp caster sugar
  • 1 fresh mint
  • 1 fresh coriander
  • 1 fresh red chilli

Nutrition (per serving)

Calories
264 kcal
Protein
31.8 g
Carbohydrate
12.1 g
of which sugars
10.1 g
Fat
8.3 g
of which saturates
1.7 g
Fibre
3.6 g
Salt
1.98 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely slice the shallots and fry in a little oil until golden and crisp.

  2. 2

    Whisk the fish sauce, lime juice and sugar with 1 tablespoon of water to make a dressing.

  3. 3

    Toss the cabbage and carrot with the dressing and leave for 5 minutes to soften slightly.

  4. 4

    Add the shredded chicken and toss through.

  5. 5

    Scatter with the crispy shallots, peanuts, mint, coriander and sliced chilli to serve.

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