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.

This entry was posted on Friday, August 20th, 2004 at 5:55 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.