The Huz and I went to Chicago last weekend, and had the most amazing time! At some point, if I have time, I’ll do a blog post about what we did and where we ate.
One of the restaurants we went to was Le Colonial. We got some of their Goi Ga, and it was perfection on a hot day!!! I kept thinking about it for days afterwards, and was inspired to try and make something similar.
I got most of the ingredients at Trader Joe’s. This isn’t an ad for them, just an fyi 🙂 . Minus the fish sauce…they recently discontinued it, so I went to another local store for that. Good grief is it expensive?!! It does make the dressing though…
The dressing typically has chili flakes in it, but I left that out for Maya’s sake. I added plenty of hot sauce on mine though 🙂
Ingredients (feeds 4-6)
- 1/2 cup water
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 2 Tablespoons freshly squeezed lime juice
- 2 Tablespoons Raw Local Honey
- 1 teaspoon minced garlic
- 1 teaspoon crushed ginger
- 1 teaspooon crushed lemongrass
- You can add red chili flakes, but I left that out for Maya’s sake and added hot sauce after :))
I put all the ingredients in a mason jar and shook it up-done!
- 9 oz bag of Trader Joe’s Organic Shredded Green & Red Cabbage with Shredded Carrots
- 1 cup shredded carrots
- 3/4’s of 10 oz bag of Trader Joe’s Cruciferous Crunch (Kale, Brussel Sprouts, Brocolli, and Cabbage. (I was going to add the entire bag, but it was a bit much…)
- 1.75 oz container of Trader Joe’s Organic Micro Greens
- 1 rotisserie chicken shredded.
- Optional diced peanuts (Maya is allergic, so I left these out. If I’m being honest, I totally forgot haha. I might add almonds next time!)
What to do
Combine all the salad ingredients, top with chicken, and salad dressing. It’s best to let it sit for a few minutes and keep tossing it to make sure the dressing gets absorbed.
I topped mine with red chili garlic sauce and Sriracha, but it’s nice and refreshing all on it’s own!