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Asian recipes

Vietnamese-style chicken slaw

Vietnamese-style chicken slaw

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' marinating time

Ingredients

300 g free-range rotisserie chicken breast, shredded
2 cups Chinese cabbage, finely shredded
2 sticks celery, peeled and shredded
2 medium carrots, shredded
4 small crisp cucumbers, shredded
4 - 6 spring onions, shredded
Mint, a handful, torn
Coriander, a handful, torn
Salt, to taste

For the dressing, mix:

3 T fresh lime juice
3 T fish sauce
3 T canola oil
2 T soft brown sugar
1 T rice vinegar or apple cider vinegar
2 - 3 garlic cloves, crushed
1 - 2 fresh red chillies, finely chopped

Method

Marinate the chicken in the dressing for 30 minutes. Add the remaining ingredients and toss. Add salt to taste and more sugar or lime juice if necessary.

Cook's note: An assertive dressing works well with the robust flavour of the rotisserie chicken.

Discover more chicken recipes here.

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Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

Chef Liam Tomlin’s fried fish tacos

Nico Panagio’s Thai chicken potjie

Adzuki bean brownie cakes with raspberry syrup

Peruvian-style roast chicken with green sauce

Piña colada popsicle

Burmese red curry

Pork larb with cos spears

Play-play prawn-and-avocado ceviche

Salty dog

Shortbread biscuits with lime icing

Vietnamese-style chicken slaw

Vietnamese-style chicken slaw

Ingredients

Method