Vietnamese chicken coleslaw
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Peanut and shallot mix
Wombok (Chinese cabbage)
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, nuts, onion
Nuoc cham: Ingredients: Fish sauce, sugar, chilli, garlic, citric acid. Allergens: Garlic. May contain shellfish
Shallot & peanut mix: Ingredients: Peanuts, shallots, spice, oil. Allergens: Onion, nuts (peanut)
Chicken: Best before: 05/02/2021
1. Prepare the ingredients: Wash the vegetables. Thinly slice the wombok. Thinly slice the spring onions. Cut the carrots and cucumbers into matchstick size pieces. Thinly slice the capsicums. Slice the coriander.
2. Cook the chicken: Heat a splash of oil in a frying pan over medium heat. Cook the chicken for 3 minutes per side or until the chicken is just cooked through and lightly browned. Remove from the heat and cool slightly. Roughly shred the chicken using fingers or two forks.
3. Make the coleslaw: Place the wombok, carrots, capsicums, cucumbers, spring onions, coriander and nuoc cham in a bowl. Toss gently to combine.
4. To serve: Divide the coleslaw between serving plates. Top the coleslaw with the shredded chicken and the peanut and shallot mix.