THAI-STYLE CHICKEN COLESLAW

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Thai-Style Chicken Coleslaw image

Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it.

Provided by Tisme

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 small shallots, finely chopped
1 red chili, fresh, seeded and finely chopped
2 tablespoons honey
1/4 cup rice vinegar
1 lime, Juice of
3 tablespoons fish sauce
3 tablespoons soy sauce
1 tablespoon chives, finely chopped fresh chives
2 chicken fillets, cooked and shredded
1/2 a medium cabbage, finely shredded
2 carrots, medium size, cut into very thin strips
6 mint leaves, finely chopped
1/4 cup coriander, lightly chopped
1/4 cup peanuts, coarsely chopped
3 -4 slices pink pickled ginger (to garnish)

Steps:

  • Place the chicken in a large serving bowl.
  • Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
  • When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
  • Toss lightly until well combined and finish with a garnish of pink pickled ginger.
  • Serve the salad well chilled.

*** Explore more Thai-Style Chicken Coleslaw Recipes »

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