Gỏi Gà Bắp Cải, or Vietnamese Chicken and Cabbage Salad is a a slaw-type salad with shredded chicken, and yummy herbs. It's the perfect summer dish that requires no cooking and can be made with store-bought rotisserie chicken or leftover chicken.

This simple salad contains 1 g fiber per cup of cabbage which keeps you full and helps you eat less! It also contains about 30 g of protein from the chicken.

How do you store Vietnamese Chicken Salad leftovers?

This cabbage salad is best eaten the day it is made, but undressed leftovers can be stored in an airtight container and eaten the next day. In this case, leave off the fried shallots and peanuts.

Vietnamese Chicken Salad (Goi Ga) From Rotisserie Chicken

Description

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.

Ingredients

Units Scale

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

Nuoc Cham

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)

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Instructions

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)