Coleslaw with chicken and vietnamese mint
17/12/2009
Serves 4
Ingredients
| 1 | Chicken breast |
| ½ | Cabbage, white or savoy, finely shredded |
| ¼ | Red cabbage, finely shredded |
| 1 | Granny smith apple, cored and julienned |
| 6 | Snow peas, finely sliced lengthwise |
| ¼ cup | Vietnamese mint leaves, finely shredded |
| 1 tbsp | Ginger, peeled and chopped |
| 1 tbsp | White vinegar |
| 2 tbsp | Fish sauce |
| 2 tbsp | Lime juice |
| 1 | Red chilli, seeds removed and sliced |
| 2 tsp | Palm sugar, chopped |
Directions
- Poach or steam the chicken breast for 10 minutes, then remove, cool and shred.
- Combine the cabbages, apple, snowpeas and mint with the chicken.
- Make the dressing by mixing the ginger and palm sugar to a paste in either a mortar and pestle or a blender.
- Add the remaining ingredients and stir through the coleslaw.
- Cover and refrigerate for two hours before eating.
Wine Match
Related Recipes
Sesame chicken noodle salad
Cook egg noodles in boiling water for 3 minutes, or according to packet instructions, until just tender to the bite. Drain...
3
Shiitake Chicken with Orange & Ginger Sauce
Soak shiitake mushrooms in hot water for 30 minutes.; Combine all ingredients for sauce in a bowl. Mix well. ; Heat oil in a...
Jan Bilton
Comments