Vietnamese-style chicken slaw

Vietnamese-style chicken slaw

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  • 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


  • 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.

Discover more chicken recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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