Thai-Style Chicken Coleslaw

Submitted by Tisme

"Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 small shallots, finely chopped
• 1 red chili, fresh, seeded and finely chopped
• 29.58 ml honey
• 59.14 ml rice vinegar
• 1 lime, Juice of
• 44.37 ml fish sauce
• 44.37 ml soy sauce
• 14.79 ml chives, finely chopped fresh chives

• COLESLAW INGREDIENTS

• 2 chicken fillets, cooked and shredded
• 1 a medium cabbage, finely shredded
• 2 carrots, medium size, cut into very thin strips
• 6 mint leaves, finely chopped
• 59.14 ml coriander, lightly chopped
• 59.14 ml peanuts, coarsely chopped
• 3-4 slice pink pickled ginger (to garnish)

directions

1. Place the chicken in a large serving bowl.
2. Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
3. When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
4. Toss lightly until well combined and finish with a garnish of pink pickled ginger.
5. Serve the salad well chilled.

Reviews

[JustJanS]

This was delicious. I used palm sugar instead of honey and a mixture of Asian mint and regular mint along with the fresh coriander. This makes a lot yummy dressing so I served it over chilled noodles to soak it all up and make it a more substantional meal for dinner tonight.