Goi Ga (Chicken And Cabbage Salad) Recipe

Name: Goi Ga (Chicken And Cabbage Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 single chicken breast fillets; 1/4 savoy cabbage, finely shredded; 2 cups bean sprouts; 1 carrot, peeled, cut into thin matchsticks; 1/2 cup fresh Vietnamese mint leaves; 1/2 cup fresh coriander leaves; 1/3 cup unsalted roasted peanuts, coarsely chopped; Dressing; 1/4 cup fresh lime juice; 2 tablespoons finely chopped palm sugar; 2 tablespoons fish sauce; 2 tablespoons rice wine vinegar; 4 green shallots, ends trimmed, thinly sliced; 1 fresh red birdseye chilli, deseeded, finely chopped; 1 garlic clove, finely chopped; Optional: fried onion

Servings: persons

2 single chicken breast fillets
1/4 savoy cabbage, finely shredded
2 cups bean sprouts
1 carrot, peeled, cut into thin matchsticks
1/2 cup fresh Vietnamese mint leaves
1/2 cup fresh coriander leaves
1/3 cup unsalted roasted peanuts, coarsely chopped
Dressing
1/4 cup fresh lime juice
2 tablespoons finely chopped palm sugar
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
4 green shallots, ends trimmed, thinly sliced
1 fresh red birdseye chilli, deseeded, finely chopped
1 garlic clove, finely chopped
Optional: fried onion

1
To make the dressing, combine the lime juice, palm sugar, fish sauce, vinegar, shallot, chilli and garlic in a screw-top jar. Shake until well combined.
2
Place the chicken in a large frying pan and cover with cold water. Season with salt and pepper. Place over high heat and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until chicken is just cooked through. Remove from heat and set aside in pan for 15 minutes to cool. Use a slotted spoon to transfer the chicken to a heatproof bowl. Cover with plastic wrap and place in fridge for 2 hours to chill.
3
Finely shred the chicken with the grain and place in a large bowl. Add the cabbage, bean sprouts, carrot, mint, coriander and half the peanuts.
4
Drizzle over the dressing and toss to combine. Place in a serving bowl and sprinkle with the remaining peanuts to serve.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 single chicken breast fillets, 1/4 savoy cabbage, finely shredded, 2 cups bean sprouts, 1 carrot, peeled, cut into thin matchsticks, and more.

Yes, Goi Ga (Chicken And Cabbage Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Goi Ga (Chicken And Cabbage Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions