Vietnamese Coleslaw Recipe

Ingredients :

500g  (1 lb) Chicken breast fillets

350g Chinese cabbage, finely shredded

3 sticks Celery, finely sliced

1 1/2 tablespoons Peanut oil

2 tablespoons Vietnamese mint, shredded

1 tablespoon Garlic chives, chopped

1  tablespoon Crisp fired onion

1 medium Carrot, cut into fine matchsticks size

Dressing

4 tablespoons Rice vinegar

2 tablespoons Caster sugar

1 tablespoon Lime juice

1 tablespoon Fish sauce

1/2 teaspoon Salt

1/2 teaspoon Freshly ground black pepper

1 medium Onion, finely sliced

• Place the chicken in a frying pan with enough water to just cover it.

• Poach the chicken over low heat for 10 minutes or until it is cooked. Do not let the water boil. It should just simmer gently.

• Drain and cool

• When the chicken is cool enough to touch, shred it into fine pieces using your fingers.

• To make Dressing : Place the vinegar, sugar, fish sauce, lime juice, salt, pepper and onion in a small bowl and toss well to combine.

• Let stand for 30 minutes so the onion absorbs the flavors.

• Place the chicken, cabbage, celery, carrot, oil and Dressing in a bowl and toss well.

• Arrange the salad on a serving plate, scatter over the mint, chives and crisp fried onion.

• Serve immediately.