Thai-Style Chicken Coleslaw
Created by Tisme on June 11, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Recipe #19514
Ingredients
- 2 small shallots, finely chopped
- 1 red chili, fresh, seeded and finely chopped
- 2 tablespoons honey
- 1/4 cup rice vinegar
- 1 lime, whole (juice of)
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon chives, finely chopped (fresh)
- FOR COLESLAW INGREDIENTS
- 2 fillets (1/2 pound) boneless skinless chicken (cooked and shredded)
- 1 pound cabbage (1/2 medium cabbage, finely shredded)
- 2 medium carrots (cut into very thin strips)
- 6 mint leaves, finely chopped
- 1/4 cup coriander, lightly chopped
- 1.1 ounce peanuts (1/4 cup, coarsely chopped)
- Pickled ginger (3-4 slices pink ginger, to garnish)
How to Make
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Step 1: Place the chicken in a large serving bowl.
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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.
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Step 3: When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
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Step 4: Toss lightly until well combined and finish with a garnish of pink pickled ginger.
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Step 5: Serve the salad well chilled.
Nutritional Facts
- 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