Vietnamese-style chicken slaw
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- Phillippa Cheifitz
- 4 to 6
- Easy
- Carb Conscious Dairy free Fat conscious Health conscious
- 20 minutes, plus 30 minutes' marinating time
- Waterkloof Seriously Cool Chenin Blanc 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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