Mandy Sue, Mother of Two

It is called Goi Ga in Vietnamese. I love this salad because it’s healthy, it’s super easy to make and it’s delicious. It is so fresh and crunchy and I love the heat, although you can leave out the peppers if spice isn’t your thing. Thai bird’s eye chilis can be hard to find, but they can be replaced with serrano pepper, jalapeño pepper or even red pepper flakes.

It’s a hearty salad that you could stuff into a jar and bring to the office for lunch or on a picnic. If you’re like me and are often searching for what to make with leftover chicken, this recipe is the answer. Goi Ga traditionally calls for fried shallot but I skip it, just to make this recipe even easier.

Start by making the dressing so that it has a chance to marinate while you prepare the other ingredients.

Directions:

1. In a small bowl, combine the dressing ingredients and stir until the sugar is dissolved.  Let the dressing stand while you prepare the salad.
2. Add the red onion to the dressing to allow them to marinate.
3. In a large bowl, toss the cabbage, carrots, red onion (take it out of the dressing), cilantro, mint and shredded chicken.  Add the dressing and toss. Sprinkle the chopped peanuts on top.