Name: Vietnamese chicken coleslaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 1/3 cup fish sauce; 1/4 cup lime juice; 2 tablespoon rice-wine vinegar; 1 tablespoon caster sugar; 2 garlic cloves, crushed; 1 long red chilli, finely chopped; 250 gram chicken breast fillets; 3 cup finely shredded chinese cabbage; 2 carrots, peeled, julienned; 2 cup snow-pea sprouts, trimmed; 4 green onions, finely sliced; 1/2 cup mint leaves

Vietnamese chicken coleslaw

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Dressing

1/3 cup fish sauce

1/4 cup lime juice

2 tablespoon rice-wine vinegar

1 tablespoon caster sugar

2 garlic cloves, crushed

1 long red chilli, finely chopped

250 gram chicken breast fillets

3 cup finely shredded chinese cabbage

2 carrots, peeled, julienned

2 cup snow-pea sprouts, trimmed

4 green onions, finely sliced

1/2 cup mint leaves

Method

1.Place chicken in a deep frying pan. Cover with water (see note) and bring to a gentle simmer on medium. Reduce heat to low and poach chicken for 5-8 minutes. Cool in liquid. Thinly slice or shred chicken and place in a large bowl.

2.DRESSING: In a small jug, whisk all ingredients together until sugar dissolves. Set aside.

3.Add cabbage, carrot, sprouts, onion and mint to chicken with half the dressing. Toss to combine. Drizzle with remaining dressing to serve.

You can add herbs, lemon slices or peppercorns to the poaching liquid. For a lunchbox version, add cooked rice vermicelli to the salad and use as a filling for rice-paper rolls.
Note

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Ingredients

Method

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