Vietnamese Chicken Salad With Sweet Lime-Garlic Dressing

Goi ga trong, also known as Vietnamese chicken salad, is a traditional dish that is popular in Vietnam and other Southeast Asian countries.

The dish is known for its fresh and light flavors, as well as its vibrant colors. Just as much as this Asian salad, Mango Thai Noodle Salad With Sesame Ginger Dressing.

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What Is Gỏi Gà Bắp Cải In Vietnamese

Gỏi in Vietnamese means, salad with a combination of ingredients. Gà means chicken, and bảp cải means cabbage. Therefore, Gỏi gà bắp cải means chicken salad with cabbage.

This Gỏi gà bắp cải is not only shredded chicken with red cabbage, but is also tossed with herbs, like basil and cilantro and other vegetables that include carrots with sliced jalapeños add. Then it’s tossed with a tangy dressing made with fish sauce, lime juice, garlic and red onion.

The addition of roasted peanuts adds a crunchy texture and nutty flavor.

Gỏi gà bắp cải is a perfect balance of flavors and textures. It is often served as a refreshing appetizer or as a light meal, and can be seen served at weddings or Lunar New Year celebrations.

This dish not only represents the rich culinary heritage of Vietnam, but it also brings people together to share in the joy of good food and company.

Just like this Grilled Vietnamese Lemongrass Cilantro Chicken with a Honey Dipping Sauce.

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Vietnamese Chicken Salad With Sweet Lime-Garlic Dressing

1/3 cup lime juice, plus lime wedges, to serve

3 1/2 tablespoons fish sauce

1 1/2 teaspoons white sugar

2 medium garlic cloves, finely grated

1 small red onion, quartered lengthwise and thinly sliced *See Cook’s Notes

3 cups shredded cooked chicken *See Cook’s Notes

½ medium head green or red cabbage (14 ounces), cored and shredded (about 4 cups)

4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)

3 medium jalapeño chilies, stemmed, halved lengthwise, thinly sliced – optional to remove seeds and vain for less heat

1 cup lightly packed fresh basil, torn *See Cook’s Notes

1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped

1½ cups roasted, salted peanuts, roughly chopped

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Cook’s Notes

Red Onion 

Raw onions can have a spicy bite. Especially red onions, that’s why they’re the best choice for salads. 

Therefore, it’s important to marinate the sliced onion in the dressing for about 10 minutes to tame its raw bite, so don’t skip this step.

Chicken

The cooked chicken can be pouched or make things easier for yourself and get a rotisserie chicken at your local market. 

Basil

Tear the basil leaves just before tossing salad. Tearing the leaves too far in advance will cause them to discolor. 

When preparing the herbs (basil & cilantro) leave them on the large side. Bigger pieces punctuate the salad with color, flavor and texture. 

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In a small bowl, stir together the lime juice, fish sauce, sugar and garlic, until the sugar dissolves. Add the onion and let stand for 10 minutes, stirring occasionally.

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In a large bowl, toss together the chicken, cabbage, carrots, chilies, basil and cilantro. Pour on the red onion–dressing mixture and toss.

Toss in half of the peanuts, then transfer to a serving bowl. Sprinkle with the remaining peanuts and serve with lime wedges on the side.

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Try These Asian Favorites

• Tsukune – Japanese-Style Chicken Meatballs
• Sweet Soy-Braised Pork (Babi Kecap)
• Ramen Noodles Sheet Pan Baked With Broccoli And Sweet Peppers

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