This Vietnamese-style slaw really brings the crunch

If you’re of the opinion that cabbage is boring, well let us introduce you to the fabulous Vietnamese-style chicken-and-cabbage slaw. (Note to self, file under: fantastic lunchbox recipe...)

Ingredients:

  • 300 g free range rotisserie chicken breast  , shredded
  • 2 cups Chinese cabbage or baby 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

Method:

  1. 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.

(Serves 4-6)

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