Vietnamese chicken slaw

By Tracy McBeth | Writer

Published 2 December 2024

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Give your chicken coleslaw a hit of Vietnamese freshness with this delicious recipe.

Vietnamese chicken slaw is a light, fresh and healthy salad that’s perfect for all seasons. It’s gluten-free to boot, making it perfect for barbecues and dinner parties. With a punchy Vietnamese-style dressing and slight tang from picked veggies, this salad is a definite crowd pleaser. It’s very versatile, too, perfect as an entrée, side dish or even wrapped into rice paper rolls.

Prep time

12m

Cook time

Serves

Ingredients

Coleslaw

250g skinless chicken breast, fat trimmed
1 large carrot, ribboned or thinly cut like match sticks
1 medium onion, thinly sliced
1/2 cup rice wine vinegar
1 1/2 cups bean shoots
3 celery stalks, chopped
1 red capsicum, thinly cut like match sticks
2 cups cabbage, thinly sliced
1/2 cup fresh coriander, chopped
1/4 cup Vietnamese mint leaves, chopped
1/2 cup crushed walnuts, or another nut (optional)

Dressing

2 tbsp lime juice
1 orange, juiced
1 tbsp fish sauce
1/4 cup water
2 tsp crushed garlic

Method

Step 1:

In a medium saucepan, bring water to a boil.

Step 2:

Place the chicken in the saucepan and allow the water to boil again. Reduce heat to a simmer and let the chicken poach for about 10 minutes. Then turn the heat off and leave the chicken in the water for a further 10 minutes.

Step 3:

Once the chicken is cooked, remove it from the water and shred.

Step 4:

Meanwhile, mix the onions and carrots with the vinegar and let it pickle for around 10 minutes, stirring occasionally. Once ready, drain and discard the liquid.

Step 5:

Combine dressing ingredients.

Step 6:

Place pickled vegetables, chicken, mint and coriander in a salad bowl. Pour the dressing over the coleslaw and toss gently. Garnish with nuts.