Best Saigon Chicken Cole Slaw Recipes

VIETNAMESE CHICKEN & COLESLAW SALAD

Vietnamese Chicken & Coleslaw Salad image

I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!

Provided by Kookaburra

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

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 teaspoons lemon juice
1 inch fresh ginger, about 2 . 5cm
1/2 teaspoon sambal oelek or 1/2 teaspoon minced chili
6 coriander, roots and stems chopped
2 large garlic cloves, sliced
1/3 cup coriander leaves, roughly chopped, plus some extra leaves for garnish
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 or 60 g brown sugar
1/2 teaspoon sambal oelek or 1/2 teaspoon minced chili
2 garlic cloves, roughly chopped
2 teaspoons 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

Steps:

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.

Nutrition Facts : Calories 257.5, Fat 10.4, SaturatedFat 2.6, Cholesterol 49.1, Sodium 1983.5, Carbohydrate 20.5, Fiber 4.6, Sugar 10.8, Protein 23

VIETNAMESE CHICKEN SALAD

Vietnamese Chicken Salad image

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.

Provided by Nagi

Categories Salad meal

Number Of Ingredients 17

Ingredients

350g/12oz cooked chicken (, cut into thin batons (2 large cooked breasts, Note 1))
6 heaped cups wombok cabbage ((Napa cabbage), finely shredded (Note 2))
1/2 red onion (, very finely sliced (so it's floppy))
1 red capsicum / bell pepper (, finely sliced into thin batons)
2 cucumbers (, remove seeds then finely sliced into half moons (or 1 long continental/English cucumber))
1 large carrot (, peeled then julienned (I use a shredder))
1 large chilli (, deseeded then julienned, optional (Note 3))
1 cup (tightly packed) mint leaves ( , large leaves roughly torn by hand (Note 4))
1 cup (tightly packed) coriander/cilantro leaves ((Note 4))
2 tbsp lime juice
2 tbsp rice vinegar
1/4 cup fish sauce ((sub light or all purpose soy sauce))
1/4 cup canola oil ((or vegetable, grapeseed, peanut))
1 tbsp white sugar
1 large garlic clove (, very finely minced)
2 tsp red chilli (, deseeded then very finely minced (birds eye or Thai Red Chilli best, Note 3))
1/2 cup peanuts, roasted unsalted (, finely chopped (~1/3 cup once chopped, Note 5))

Steps:

Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
Serve sprinkled with lots of peanuts! (Note 6)

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

SAIGON CHICKEN COLE SLAW

Saigon Chicken Cole Slaw image

My wife and I fell in love with this slaw years ago when it was served in a local Viet restaurant which has long since closed. After our son chose a Vietnamese wife, we were delighted to find that it is as common in Vietnam as cole slaw is here. Not only that but she had her great grandmother's recipe. Somehow I think this one is authentic. It goes well with almost anything, or as a meal in it's own right, or maybe with a Viet spring roll on the side.

Provided by Smoky Okie

Categories Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces shredded cabbage, angel hair cut if available
1/2 large onion, extra thin sliced
2 large carrots, julienned
2 large boneless skinless chicken breast halves, cooked, chilled, and shredded
1 1/2 teaspoons fresh coarse ground black pepper
1/4 cup rice wine vinegar
1/2 large lemons, juice of or 1 lime, juice of
1/4 cup fish sauce
3 tablespoons sugar

Steps:

Toss all but last 4 ingredients in large bowl.
Whisk together last 4 ingredients until sugar is dissolved.
Pour dressing over salad, and toss.
Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible.

Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.4, Sodium 393.6, Carbohydrate 7.5, Fiber 1.4, Sugar 5.5, Protein 5.5

VIETNAMESE CRUNCHY CHICKEN SALAD

Vietnamese Crunchy Chicken Salad image

When I lived in Cleveland I would eat at a really good Vietnamese restaurant that had a dish I couldn't get enough of. Since I had it so frequently, I figured out the components and flavors and created my own easy-to-make version. Everyone who's tasted it loves it. -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
DRESSING:
1/2 cup olive oil
1/4 cup lime juice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon grated lime zest
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
SALAD :
5 cups thinly sliced cabbage (about 1 pound)
1 cup minced fresh cilantro
1 cup julienned carrots
1 cup salted peanuts, coarsely chopped

Steps:

In a large bowl, mix the first 7 ingredients; add chicken and toss to coat. Refrigerate, covered, 30 minutes. In a small bowl, whisk dressing ingredients., In a large skillet over medium-high heat, stir-fry half the chicken mixture for 4-5 minutes or until no longer pink. Remove from pan; repeat with remaining chicken. Cool slightly., In a large bowl, combine cabbage, cilantro, carrots and chicken; toss to combine. Add peanuts and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 743 calories, Fat 59g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1068mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 7g fiber), Protein 35g protein.

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