Vietnamese-style chicken slaw
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 to 6 |
| Prep Time: | 20 minutes, plus 30 minutes marinating time |
Ingredients
- 2 cups chinese cabbage, finely shredded
- 1-2 fresh red chillies, finely chopped
- 2-3 garlic cloves, crushed
- 1 tbsp apple cider vinegar
- 2 tbsp soft brown sugar
- 3 tbsp canola oil
- 3 tbsp asian soy sauce
- 3 tbsp fresh lime juice
- salt, to taste
- coriander, a handful, torn
- mint, a handful, torn
- 4-6 spring onions, shredded
- 4 small crisp cucumbers, shredded
- 2 medium carrots, shredded
- 2 sticks celery, peeled and shredded
- 300 g free range skinless chicken breast, shredded
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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.
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