Description
Strong and authentic spicy flavors are found in this unique Vietnamese chicken slaw recipe.
Ingredients
Units
Scale
- 1/2 teaspoon salt
- 2 breasts boneless, skinless chicken
- 1 small red onion, thinly sliced
- 3/4 cup distilled white vinegar
- 1 small head cabbage, shredded
- 1 carrot, peeled and shredded
- 2 tablespoons cilantro, finely chopped
Dressing
- 1 or 2 Thai or Serrano chilis, minced
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- 3 tablespoons fish sauce
- 6 tablespoons rice vinegar
Instructions
- Fill a small saucepan half full with water, add 1 tsp salt and bring to boil.
- Add the chicken breasts. Bring the water back to boil, remove the pan from the heat and cover tightly. Let stand for 20 minutes.
- Remove the chicken from the pan and discard the water. The chicken should be firm yet still yield a bit to the touch. When cool enough to handle, shred with your fingers into thin pieces, pulling the meat along its natural grain.
- Put the chicken in a large bowl and let it cool to room temperature.
- Meanwhile, put the onion in a small bowl and add the vinegar just to cover. Set aside for 15 minutes.
- Drain well and add it to the bowl with the chicken, along with the cabbage, carrot and cilantro.
- To make the dressing, put the chili, garlic, sugar and salt together and mash using a pestle and mortar, or a small blender. Scrape the paste into a bowl and add the fish sauce and rice vinegar. Keep stirring until the sugar and salt have dissolved.
- Just before serving, pour the dressing over the salad and toss. Serve.
Notes
You can make the dressing ahead of time and keep it in the fridge for about 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 14.2g
- Sodium: 1200mg
- Fat: 4.2g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 27.2g
- Fiber: 7.4g
- Protein: 36g
- Cholesterol: 99.3mg
