I absolutely love this recipe because it’s a vibrant explosion of flavors and textures that somehow feel both refreshing and satisfying at the same time. Plus, the combination of fresh herbs, crunchy veggies, and tender chicken makes it not only Instagram-worthy but also perfect for a quick and healthy meal anytime.
I enjoy preparing meals that are lively with flavor and color, and Vietnamese Chicken Salad is a perfect example. It has shredded chicken, a mix of green and red cabbage, julienned carrots, and fresh herbs, like mint and cilantro.
But what really makes it sing is the dressing, a mingling of fish sauce, lime juice, and a touch of sugar. The crunch from the roasted peanuts sends it over the top.
Ingredients
Cooked Chicken:
Contains plenty of protein, very little fat, and makes you feel full for a long time.
Green Cabbage:
Low-calorie and rich in fiber, it helps with digestion.
Red Cabbage:
Filled with antioxidants, provides brilliant hues.
Carrot:
This food is high in beta-carotene and encourages good eyesight.
Mint Leaves:
Aids in digestion.
Refreshing.
Aromatic.
Cilantro Leaves:
Citrus flavor bright and fresh, loaded with vitamins A and K.
Fish Sauce:
Provides a deep umami flavor, critical to Vietnamese cooking.
Lime Juice:
A fantastic source of Vitamin C—tart and tangy.
Ingredient Quantities
- 2 cups cooked chicken, shredded
- 1/2 small green cabbage, finely shredded
- 1/2 small red cabbage, finely shredded
- 1 large carrot, julienned or shredded
- 1/2 onion, thinly sliced
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fried shallots
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 fresh chili, thinly sliced (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
1. In a big mixing bowl, put together the ingredients of the shredded green cabbage, red cabbage, carrot, and very thinly sliced onion.
2. Mix the cooked, shredded chicken into the contents of the bowl.
3. Make the dressing in a small bowl by combining the fish sauce, lime juice, sugar, and minced garlic, and mixing until the sugar dissolves.
4. In the large bowl, combine the cabbage and chicken. Pour the dressing over the top.
5. Add the chopped mint, cilantro, and sliced chili (if using) to the salad.
6. Gently toss the salad until all the components are well-coated with the dressing.
7. Add a touch of salt and pepper to the salad and taste it to see if the seasoning is right. Adjust, if necessary.
8. Transfer the salad to a serving platter or individual plates.
9. Distribute the roasted peanuts and fried shallots evenly across the salad.
10. For the freshest taste and best texture, serve immediately.
Equipment Needed
1. Large mixing bowl
2. Small mixing bowl
3. Whisk or fork (for mixing dressing)
4. Chef’s knife
5. Cutting board
6. Vegetable peeler or grater (for carrot)
7. Measuring cups
8. Measuring spoons
9. Tongs or salad servers (for tossing salad)
10. Serving platter or plates
FAQ
- Can I use store-bought rotisserie chicken for this salad?Absolutely, rotisserie chicken from the store is perfect. Just make sure to finely shred it for the best texture.
- What can I substitute for fish sauce if I have a dietary restriction?Should you require a substitute, you can use soy sauce or tamari, which supply a similar umami flavor, though the taste may be slightly different.
- How long can I store the salad in the fridge?An airtight container allows the salad to survive in the refrigerator for 2 days. But if you want to enjoy fresh food, eat the salad within 2 days. It won’t be quite as crunchy as it will be on Day 2 since the ingredients were freshly prepped on Day 1.
- Is it necessary to include the fried shallots?Although fried shallots contribute a delightful flavor and texture, they can be left out of this recipe, if preferred, or replaced with toasted sesame seeds for the same level of crunch.
- What can I use if I can’t find fresh chili?You can use a pinch of chili flakes or a dash of hot sauce to add some heat if fresh chili is unavailable.
- Can I add extra vegetables to the salad?Certainly! You’re welcome to include additional vegetables such as bell peppers or cucumbers to amplify the taste and texture of the salad.
- Is there a vegetarian version of this salad?You can make it vegetarian by substituting tofu for the chicken and using soy sauce or a fish sauce alternative that is vegetarian.
Substitutions and Variations
Substituted for shredded chicken can be:
– shredded turkey
– shredded tofu (for a vegetarian option)
Napa cabbage can be substituted for green or red cabbage, in which case the flavor will be milder.
The following can be used instead of fresh mint: fresh basil.
Soy sauce or tamari can replace fish sauce for a vegetarian alternative.
You can substitute roasted cashews or sunflower seeds for roasted peanuts and get a nutty flavor that’s still different enough to make your dish unique.
Pro Tips
1. Chill the Ingredients: For an extra refreshing salad, chill the cabbages, carrot, and onion in the refrigerator before preparing the dish. This helps maintain a crisp texture and enhances the flavors.
2. Balance the Flavors: Adjust the dressing to your taste by playing with the balance of fish sauce, lime juice, and sugar. If you prefer it less salty, reduce the fish sauce. For more tang, add a bit more lime juice.
3. Toast the Peanuts: For added depth of flavor, lightly toast the peanuts in a dry pan over medium heat for a few minutes until they’re golden and fragrant. Let them cool before chopping and adding to the salad.
4. Let It Rest: After tossing the salad with the dressing, let it sit for about 10-15 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly without losing its crunch.
5. Customize the Heat: If you enjoy a spicier dish, consider using a hotter chili or adding a touch of chili oil or red pepper flakes to the dressing. Adjust the amount based on your spice preference.
Vietnamese Chicken Salad Ga Bop Recipe
My favorite Vietnamese Chicken Salad Ga Bop Recipe
Equipment Needed:
1. Large mixing bowl
2. Small mixing bowl
3. Whisk or fork (for mixing dressing)
4. Chef’s knife
5. Cutting board
6. Vegetable peeler or grater (for carrot)
7. Measuring cups
8. Measuring spoons
9. Tongs or salad servers (for tossing salad)
10. Serving platter or plates
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 small green cabbage, finely shredded
- 1/2 small red cabbage, finely shredded
- 1 large carrot, julienned or shredded
- 1/2 onion, thinly sliced
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fried shallots
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 fresh chili, thinly sliced (optional)
- Salt, to taste
- Black pepper, to taste
Instructions:
1. In a big mixing bowl, put together the ingredients of the shredded green cabbage, red cabbage, carrot, and very thinly sliced onion.
2. Mix the cooked, shredded chicken into the contents of the bowl.
3. Make the dressing in a small bowl by combining the fish sauce, lime juice, sugar, and minced garlic, and mixing until the sugar dissolves.
4. In the large bowl, combine the cabbage and chicken. Pour the dressing over the top.
5. Add the chopped mint, cilantro, and sliced chili (if using) to the salad.
6. Gently toss the salad until all the components are well-coated with the dressing.
7. Add a touch of salt and pepper to the salad and taste it to see if the seasoning is right. Adjust, if necessary.
8. Transfer the salad to a serving platter or individual plates.
9. Distribute the roasted peanuts and fried shallots evenly across the salad.
10. For the freshest taste and best texture, serve immediately.
