VIETNAMESE CHICKEN SALAD WITH SWEET LIME-GARLIC DRESSING (GOI GÀ) By JULIA RACKOW

Name: VIETNAMESE CHICKEN SALAD WITH SWEET LIME-GARLIC DRESSING (GOI GÀ) By JULIA RACKOW
Prep time: 15 min
Total time: 15 min
Cuisine: Asian, Vietnamese
Ingredients: ⅓ cup lime juice, plus lime wedges, to serve; 3½ tablespoons fish sauce; 1½ teaspoons white sugar; 2 medium garlic cloves, finely grated; 1 small red onion, quartered lengthwise and thinly sliced; 3 cups shredded cooked chicken; 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 and thinly sliced; 1 cup lightly packed fresh basil, torn; 1 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped; 1½ cups roasted, salted peanuts, roughly chopped

2 steps

Prep:15min

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spiciness; if you prefer mild heat, seed the jalapeños before slicing them. Store-bought rotisserie chicken makes this salad simple to prepare; a small to average-size bird yields about 3 cups of shredded meat. The finished salad can be covered and refrigerated up to an hour.

Updated at: Sun, 07 Jul 2024 16:35:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories333.8 kcal (17%)

Total Fat18.9 g (27%)

Carbs15.8 g (6%)

Sugars7 g (8%)

Protein27.8 g (56%)

Sodium1028.4 mg (51%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cuplime juice

plus lime wedges, to serve

3 ½ tablespoonsfish sauce

1 ½ teaspoonswhite sugar

2garlic cloves

medium, finely grated

1red onion

small, quartered lengthwise and thinly sliced

3 cupscooked chicken

shredded

0.5 headgreen cabbage

or red, cored and shredded

4carrots

medium, peeled and shredded on the large holes of a box grater

3jalapeño chilies

medium, stemmed, halved lengthwise and thinly sliced

1 cupfresh basil

lightly packed, torn

1 cupfresh cilantro leaves

lightly packed, and tender stems, roughly chopped

1 ½ cupsroasted salted peanuts

roughly chopped

Instructions

Step 1

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.

Step 2

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.