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    You are in: Home / Recipes / Vietnamese Chicken & Coleslaw Salad Recipe
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    Vietnamese Chicken & Coleslaw Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Kookaburra's Note:

    I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!

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    Units: US | Metric

    • 2 chicken breasts, plus a little extra meat from the thighs and legs from a cooked chicken (shop-bought is fine)
    • 1 1/2 cups chicken stock
    • 2 teaspoons lemon juice
    • 1 inch fresh ginger, about 2 . 5cm
    • 1/2 teaspoon sambal oelek or 1/2 teaspoon minced chili
    • 6 coriander, roots and stems chopped
    • 2 large garlic cloves, sliced
    • 1/3 cup coriander leaves, roughly chopped, plus some extra leaves for garnish
    • 1/4 cup mint leaf, roughly chopped, plus some extra leaves for garnish
    • 2 green onions, finely sliced on the diagonal




    1. 1
      First, prepare the chicken poaching liquid.
    2. 2
      In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
    3. 3
      Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
    4. 4
      In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
    5. 5
      Now, make the dressing.
    6. 6
      Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
    7. 7
      Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
    8. 8
      Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
    9. 9
      (I use the food processor to prepare the coleslaw – use the slicer blade for cabbage and onion, and the grater for the carrot).
    10. 10
      Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
    11. 11
      Reduce heat and simmer for a few minutes until chicken is heated through.
    12. 12
      Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
    13. 13
      Add warm chicken to the bowl with coriander and mint leaves, and green onions.
    14. 14
      Pour over 1/3 cup of the dressing and mix well.
    15. 15
      Pour the remaining dressing into the prepared coleslaw and mix well.
    16. 16
      To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.

    Ratings & Reviews:

    • on August 30, 2010


      Great recipe. Healthy and delicious. I cheated and used a roasted chicken from Costco. Omitted the sesame oil because I'm allergic. Added half a red pepper for color. I'm serving it with sunflower seeds on the side, as I'm also allergic to all seeds. Traditional Vietnamese cabbabe and chicken coleslaw is usually topped with chopped peanuts. Thank you.

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    • on February 18, 2009


      I loved this recipe, too. I also poached the chicken with fantastic results. I think next time I will replace the water in the dressing with lemon juice. The balance of sweet, salty, hot and sour was just not quite right - needed more sour! Otherwise lovely, nutritious, a big winner in our house and sure to become a staple!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2009


      Yum, this is a wonderful recipe. Have to say that I made it with a free range BBQ chicken as it was just too hot to put the oven on. Very refreshing and complex flavours yet very easy to put together. Do try this one.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Vietnamese Chicken & Coleslaw Salad

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.4
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 2.6 g
    Cholesterol 49.1 mg
    Sodium 1983.4 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 4.6 g
    Sugars 10.8 g
    Protein 22.9 g

    The following items or measurements are not included:

    fresh ginger

    sambal oelek


    sambal oelek

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