Best Vietnamese Coleslaw 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 CRAB COLESLAW

Vietnamese Crab Coleslaw image

Provided by Nigella Lawson

Categories weekday, side dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 Thai chili or other small hot chili pepper
1 large garlic clove, peeled and minced
1 teaspoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 tablespoon vegetable oil
4 scallions, finely sliced into rings
Salt and freshly ground black pepper
8 ounces cabbage (inner white leaves only), shredded
1 medium carrot, peeled, and shredded, julienned or grated
2 cups loosely packed white crab meat
3 tablespoons chopped fresh cilantro leaves, more for garnish

Steps:

In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.
In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.
To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 934 milligrams, Sugar 5 grams, TransFat 0 grams

VIETNAMESE COLESLAW

Vietnamese Coleslaw image

This is something I adapted from a Nigella recipe book. The original version had chicken in it. One of my friends named it Asian Coleslaw. More hot sauce can be used depending on your taste.

Provided by Cookie16

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon hot chili sauce (sriracha)
2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons vegetable oil
1 cup thinly sliced onion
black pepper
16 ounces shredded cabbage
2 shredded carrots
6 tablespoons of fresh mint, coarsely chopped

Steps:

Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
Combine remaining ingredients in large bowl.
Pour small bowl into large bowl and gently mix.
Taste and add salt and more pepper if needed.
Garnish with a little extra mint if you like.

Nutrition Facts : Calories 92.5, Fat 5.3, SaturatedFat 0.7, Sodium 568.5, Carbohydrate 11.1, Fiber 2.5, Sugar 6.9, Protein 1.6

VIETNAMESE CRAB COLESLAW

VIETNAMESE CRAB COLESLAW image

Categories Salad Shellfish No-Cook

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 Thai chili or other small hot chili pepper
1 large garlic clove, peeled and minced
1 tsp sugar
1 1/2 tsp rice vinegar
1 1/2 Tbsp lime juice
1 1/2 Tbsp Vietnamese or Thai fish sauce (nuoc mam or nam pla)
2 tsp sesame oil
4 scallions, sliced into rings
Salt and freshly ground black pepper
8 oz cabbage, shredded
1 medium carrot, peeled and shredded
2 cups loosely packed white crab meat
3 Tbsp chopped fresh cilantro

Steps:

1. In a small bowl, combine first 8 ingredients (through scallions). Season with salt and pepper to taste. Set aside at room temperature for 30 minutes. 2. In a large mixing bowl, combine cabbage, carrot, crab meat, and 3 tablespoons of cilantro. Add chili dressing, and toss slowly until everything is coated with a thin layer of dressing. Adjust salt and pepper to taste. 3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves and serve immediately.