Shredded Chicken-Cabbage Salad


Shredded Chicken-Cabbage Salad / Goi ga

On special occasions, the Vietnamese start the meal with a salad such as this shredded chickencabbage salad. For a regular family-style meal, all dishes, including the salad, are served at once.


Serves 4
– 2 whole chicken breasts, skinned
– ½ small head cabbage, shredded (about 2 c.) juice of 1 lime*
– ½ tsp. salt
– ⅛ tsp. cayenne pepper
– ¼ c. chopped roasted peanuts (optional) fresh coriander for garnish (optional)


Step 1.
Rinse chicken breasts under cool running water and pat dry with paper towels.

Step 2.
Place chicken in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes.

Step 3.
Remove chicken from pan with tongs. Place on a plate and cool for 15 minutes. When chicken is cool, remove meat from bones and shred into small pieces.

Step 4.
Place shredded chicken in a large bowl and add shredded cabbage.

Step 5.
In another small bowl, mix lime juice, salt, and cayenne pepper.

Step 6.
Pour lime juice mixture over chicken and cabbage. Mix thoroughly.

Step 7.
Place salad on a serving plate and garnish with peanuts and coriander. Serve at room temperature.

This salad is also delicious served with nuoc cham (page 33) in place of the lime juice dressing.

Food: Shredded Chicken-Cabbage Salad

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