Thai-Style Chicken Coleslaw
Recipe: #19514
June 11, 2015
Categories: Salads, Meat Salad, Chicken, Cabbage, Asian, Thai, Brunch, Fathers Day, July 4th, Labor Day, Gluten-Free, No Eggs, Non-Dairy, Salad Dressing, Kosher Meat, Chicken Dinner, more
"This recipe uses cooked chicken breast, but this is a great recipe if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours and such a beautiful dressing. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the coriander 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."
Original is 4 servings
Ingredients
- FOR COLESLAW INGREDIENTS
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Nutritional
- Serving Size: 1 (305.7 g)
- Calories 257.5
- Total Fat - 10.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 184.7 mg
- Sodium - 2432.4 mg
- Total Carbohydrate - 22.5 g
- Dietary Fiber - 4.9 g
- Sugars - 12.5 g
- Protein - 21.8 g
- Calcium - 138.8 mg
- Iron - 4.7 mg
- Vitamin C - 72.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the chicken in a large serving bowl.
Step 2
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.
Step 3
When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
Step 4
Toss lightly until well combined and finish with a garnish of pink pickled ginger.
Step 5
Serve the salad well chilled.
Tips
No special items needed.
0 Reviews
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