vobiblog

I have had this recipe for quite a while now, I have even made it a few times. It was given to me by my father on the back of an envelope. Inevitably, I will lose the envelope, so I am storing it here for safe keeping. Please note that you will need a Cookhelp to slice some of vegetables into fine shoe strings.

Vietnamese Chicken Coleslaw

Salad

• Carrot. Peel and then ran through the cookhelp
• Purple Cabbage, finely sliced
• Daikon (White radish, put the Cookhelp)
• Coriander
• Peanuts. Roasted then chopped
• Fried shallots (available pre-fried from asian stores)
• A large chicken breast. Poached or Grilled then shredded

Dressing

• Fish sauce
• Lime juice
• Sweet Chilli sauce
• Hot chilli sauce
• Palm sugar

Place equal quantities of carrot, daikon and purple cabbage in a large bowl. Toss to combine.

Melt palm sugar in a small saucepan until it becomes a thick syrup. Stand.

Combine fish, sweet chilli and hot chilli sauces in a bowl along with the palm sugar and lime juice. Stir and then taste. Adjust quantities so that there is a balanced hot, sour and sweet taste.

Sprinkle the shredded chicken over the salad and then dress. Sprinkle salad with pennuts and coriander leaves. Garnish with fried shallots.