Is Gỏi Gà Bắp Cải — Cabbage Chicken Salad safe for CKD patients?

This Vietnamese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 820mg sodium, 420mg potassium, and 200mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Gỏi Gà Bắp Cải — Cabbage Chicken Salad more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇻🇳 Vietnam · Vietnamese

Gỏi Gà Bắp Cải — Cabbage Chicken Salad

Shredded poached chicken tossed with cabbage, carrot, onion, and herbs.

Prep time 25 min

Servings 2

Calories 280 kcal

CKD Avoid

Nutrition (per serving)

280

Calories

200mg

Phosphorus

200 / 800mg

820mg

Sodium

820 / 2000mg

420mg

Potassium

420 / 2000mg

CKD Tip

Halve the fish sauce. Cabbage is moderate K.

Ingredients

300g chicken breast, poached and shredded
1/2 cabbage, shredded
1 carrot
Onion
Vietnamese coriander (rau ram)
Fish sauce, lime, sugar

Cabbage Central Vietnam Chicken Goi Salad

Cooking Steps

1
Toss cabbage + carrot with salt, rest 10 min, squeeze.
2
Add chicken, herbs.
3
Whisk dressing, drizzle and toss.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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