Vietnamese Chicken Salad or “Goi Ga” is an easily prepared cabbage salad, made with rotisserie chicken and lots of herbs, topped with peanuts and fried shallots, and dressed with a sweet and tart spicy dressing.
1 bag Angel Hair Cole Slaw or about 3–4 c shredded cabbage
2 carrots-shredded (I prefer to grate my own rather than using the bagged. They are sweeter and more moist this way.)
1/2 of a Bermuda onion sliced very thin
1/4 c chopped cilantro
1/4 c small mint leaves
1/4 c fresh basil leaves (If you have Thai basil, so much the better!)
Rotisserie Chicken (I used both breasts and tore them into shreds. No chopping!)
4 T coarsely chopped peanuts
3 T fried shallots
1/4 c freshly squeezed lime juice
1–2 minced garlic cloves
3 T fish sauce (I use Three Crabs. There is a huge taste difference from one brand to another.)
4 T water
4 T sugar
1/4 t red chili flakes
1 T sweet chili sauce (Mae Ploy)
Shrimp Chips (I prefer 3 Ladies)
Make the Nuoc Cham. Combine all ingredients and stir until the sugar dissolves. Set aside.
In a large bowl, toss the cabbage, carrots, onion, and half of the cilantro, mint and basil. Top with torn chicken and sprinkle with the rest of the herbs, peanuts and shallots.
I serve the nuoc cham separately so that each diner can dress the salad the way they prefer. I also serve this with fried shrimp chips as they do in the restaurant we visit. Pile a big bite of salad on each shrimp chip, add a spoonful of nuoc cham and eat! (See above)
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