Goi Ga (Chicken Cabbage Salad)

Gỏi gà is a Vietnamese chicken and cabbage salad served at room temperature, valued for its freshness as much as its satisfying texture. Shredded poached chicken is mixed with finely sliced white cabbage, carrot, spring onion, coriander and mint, then dressed with a lively fish sauce, lime, sugar and chilli mixture that lightly softens the vegetables without weighing them down. Roasted peanuts add the final crunch. Bright, savoury, tangy and herb-led, it works well as a light lunch, a make-ahead salad for warm weather, or part of a larger Vietnamese-style spread.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Vietnamese home cooking
Flavor profile Tangy • Savoury • Fresh herbs
Techniques Gentle simmering • Shredding • Tossing
Spice level Medium
Cooking style Meal prep friendly • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Crisp and tender textures: Shredded chicken gives the salad substance while cabbage, carrot and peanuts keep it crunchy and fresh.
  • Bright, balanced dressing: Lime juice, fish sauce and sugar create the sweet, sour and savoury balance that defines Vietnamese-style salads.
  • Simple cooking method: The chicken is gently simmered, shredded and tossed with raw vegetables, keeping the recipe straightforward and efficient.

Get the most out of this recipe

Adjust the heat

  • For less heat: Remove the chilli seeds or use a smaller amount, then taste the dressing before tossing it through the salad.
  • For more heat: Add extra sliced chilli to the dressing so the heat spreads evenly through the cabbage and chicken.
  • Keep the dressing balanced: If the chilli tastes sharp or dominant, soften it with a little more lime juice, sugar or water to keep the dressing bright rather than harsh.

Ingredient notes

  • Use a good fish sauce: Fish sauce is the main savoury seasoning here, so a well-balanced bottle makes a noticeable difference to the dressing.
  • Fresh herbs matter: Fresh coriander and mint give the salad its clean, aromatic finish; dried herbs will not give the same lift.
  • Shred finely: Thinly shredded cabbage and chicken absorb the dressing more evenly and make the salad easier to eat.

Make-ahead tips

  • Prepare components ahead: The chicken can be cooked and shredded in advance, and the vegetables can be sliced before serving.
  • Keep the peanuts separate: Add roasted peanuts just before serving so they stay crisp rather than softening in the dressing.
  • Bring back to room temperature: If refrigerated, let the salad stand briefly before eating so the dressing tastes brighter and the texture relaxes.

Authenticity notes

  • Vietnamese salad style: Gỏi-style salads are typically light, herb-led and sharply dressed rather than creamy or heavy.
  • Fish sauce dressing: The fish sauce, lime and sugar dressing is central to the dish, giving it the savoury, sour and lightly sweet profile associated with Vietnamese salads.
  • Serve at room temperature: This salad is best served freshly tossed and at room temperature, either on its own or as part of a shared meal.

Equipment you'll need

Chef’s knife Cutting board Mixing bowl Saucepan
Ingredients

Salad

Dressing

Instructions
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  1. Put the chicken thighs in a saucepan and cover with cold water. Bring to a gentle simmer and cook for 12 to 14 minutes until cooked through, then lift out and cool until you can handle them.
  2. Finely shred the white cabbage and put it into a large bowl. Julienne the carrot, thinly slice the spring onion, and add both to the bowl.
  3. Shred the cooled chicken into thin strands and add to the bowl. Roughly chop the fresh coriander and fresh mint, then add to the salad.
  4. Stir together the fish sauce, caster sugar, lime juice, sliced red chilli and water until the sugar dissolves. Pour over the salad and toss thoroughly, then let it sit for 5 minutes to lightly soften the cabbage.
  5. Roughly crush the roasted peanuts and scatter over the top. Serve at room temperature.

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Recipe notes

Tips

  • Simmer the chicken gently rather than boiling hard to keep it juicy and easy to shred.
  • Taste the dressing before tossing: add a squeeze more lime for brightness or a splash of water to soften the saltiness of the fish sauce.
  • For the best crunch, add the roasted peanuts right before serving.

Substitutions

  • Replace chicken thighs with chicken breast for a leaner salad; simmer just until cooked through to avoid dryness.
  • Replace roasted peanuts with cashew nuts for a milder, creamier crunch.
  • Replace red chili pepper with a smaller amount of sriracha for heat that blends smoothly into the dressing.

Storage

  • Refrigerate up to 2 days
  • Refrigerate in a sealed container for up to 2 days. For the best texture, store the roasted peanuts separately and add just before serving; bring the salad back to room temperature for 10 to 15 minutes before eating.

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Goi Ga (Chicken Cabbage Salad)
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Recipe overview

  • Servings: 2 servings
  • Total time: 45min (30min active)
  • Difficulty: Easy
  • Cuisine: Vietnamese
  • Allergens:
    Fish Peanuts
Beginner friendly
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Caster sugar

1 cup ≈ 200 g
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Fish sauce

1 cup ≈ 240 ml
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