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Vietnamese Chicken Coleslaw Salad

June 2, 2009

vietchickensalad This is my absolute favorite summer ‘go-to’ salad.  It is so fresh, so tasty and so easy to make.  Anytime I have brought this salad to family picnics or al fresco dinner parties it is always met with warm reviews.  It can be served as a main, but I find it stars as a side dish accompanied by a heaping plate of Asian inspired barbecue ribs, steamed rice and a cold beer or crisp pinot grigio.  mmmm. 

It’s also quite economical as a bag of pre-prepared coleslaw is just $1.49 at the grocery store.  If you like to cook a lot of Asian inspired food like I do you probably have the other ingredients such as fish sauce and rice vinegar kicking around in your fridge.  If not, these ingredients can be easily sourced from any Asian grocery store.  You could also substitute the fish sauce for soy, the rice vinegar for white wine vinegar, and the thai red chili’s for a pinch or two of hot pepper flakes or a hot pepper paste such as sriracha.  I have also made it with shrimp and mango in place of the chicken for an extra exotic vibe.  That’s what really makes this salad so great, it’s so versatile.  Have fun with the mix of ingredients in the dressing, I played around with the recipe a few times until a got the right mix of tangy lime and spicy pepper that suited my taste buds (reflected in the recipe below)

 

Ingredients:

2 chicken breasts cooked and shredded

1 bag prepared coleslaw mix

fresh mint leaves

fresh coriander 

cashews or peanuts

Dressing

2 thai red chili’s, seeded and minced

3 cloves garlic, minced

1 tbsp white sugar

1 tbsp rice vinegar

3 tbsp fresh lime or lemon juice

3 tbsp fish sauce

2 tbsp salad oil (I use 1 tbsp sesame and 1 tbsp sunflower)

1 medium onion peeled and thinly sliced

fresh ground black pepper

1.  Combine the shredded chicken and coleslaw in a large bowl.

2.  Mix all of the dressing ingredients in a bowl. Taste and adjust seasoning if necessary.  Pour over salad and toss well to combine.

3.  Top salad with torn mint leaves, coriander and crushed cashews.  Divide among 4-6 bowls if serving as a side dish and 2-3 plates if serving as a main.

Enjoy!

 

 

 


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