Hot and spicy salad
Thai chilies and cilantro amp up the flavor in this spicy Vietnamese chicken and cabbage salad.
Fresh, bold flavors make this dish a star. Serve it by the bowlful for a perfect warm weather meal or with a simple side of steamed rice.
Vietnamese spicy chicken and cabbage salad (goi ga) recipe
Adapted from Quick & Easy Vietnamese
- 2 large chicken breasts (about 1-1/2 pounds)
- 1 large head Napa cabbage, cored and shredded
- 1 medium red onion, halved and thinly sliced
- 4 carrots, peeled and shredded
- 2-4 Thai chilies, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons sugar
- 1/4 cup fresh lime juice
- 1/4 cup plus 2 tablespoons rice vinegar
- 1/4 cup plus 1 tablespoon fish sauce
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1 cup fresh Vietnamese cilantro (also called rau ram or rau rahm), finely chopped (If unable to find, omit and increase the cilantro and mint to 1 cup each)
- 1/2 cup coarsely chopped, roasted peanuts
- Place the chicken in a medium saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until cooked through about 10 to 15 minutes. Transfer the chicken to a plate to cool. When cool enough to handle, use forks or your fingers to shred the chicken breasts.
- In a very large bowl combine the cooled, shredded chicken, cabbage, onion and carrots. Reserve.
- In a small bowl combine the Thai chilies, garlic and sugar. Use a wooden spoon to mash together until the chilies and garlic have broken down and tinted the sugar an orange-red color. Stir in the lime juice, rice vinegar and fish sauce.
- Pour the dressing over the cabbage mixture and toss well. Add the cilantro leaves, mint and Vietnamese cilantro and toss again.
- Let sit for at least 10 minutes to allow the flavors to meld and for the cabbage to wilt slightly. Transfer to a serving platter or individual plates and top with chopped peanuts.
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