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Vietnamese Chicken & Coleslaw Salad Recipe

Vietnamese Chicken & Coleslaw Salad Recipe

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Ingredients:

Serving

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 tsp lemon juice
1 inch fresh ginger , about 2 . 5cm
1/2 tsp sambal oelek or 1/2 tsp minced chili
6 coriander , roots and stems chopped
2 large garlic cloves, sliced
1/3 cup coriander leaves, roughly chopped
1/4 cup mint leaf, roughly chopped , plus some extra leaves for garnish
2 green onions , finely sliced on the diagonal
75 ml fish sauce
3/4 cup water
1 1/2 limes , juice of
60 g palm sugar
1/2 tsp sambal oelek or 1/2 tsp minced chili
2 garlic cloves, roughly chopped
2 tsp sesame oil
350 -500 g chinese wombok cabbage or 350 savoy cabbage, finely sliced
1 large carrot, finely grated
1 small red onion, finely sliced
200 g bean sprouts , plus
100 g extra bean sprouts, for garnish

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.03 Kcal (817 kJ)
Calories from fat	39.59 Kcal
		% Daily Value*
Total Fat	4.4g	7%
Cholesterol	5.78mg	2%
Sodium	2004.01mg	84%
Potassium	514.39mg	11%
Total Carbs	33.06g	11%
Sugars	20.37g	81%
Dietary Fiber	5.05g	20%
Protein	8.1g	16%
Vitamin C	27.2mg	45%
Vitamin A	0.9mg	31%
Iron	90.2mg	501%
Calcium	85.6mg	9%

Amount Per 100 g
Calories	56.2 Kcal (235 kJ)
Calories from fat	11.41 Kcal
		% Daily Value*
Total Fat	1.27g	7%
Cholesterol	1.66mg	2%
Sodium	577.45mg	84%
Potassium	148.22mg	11%
Total Carbs	9.53g	11%
Sugars	5.87g	81%
Dietary Fiber	1.46g	20%
Protein	2.33g	16%
Vitamin C	7.8mg	45%
Vitamin A	0.3mg	31%
Iron	26mg	501%
Calcium	24.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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