Vietnamese Coleslaw With Shredded Chicken And Peanuts Recipes

VIETNAMESE CHICKEN SALAD

Steps:

• Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
• Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
• Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
• Serve sprinkled with lots of peanuts! (Note 6)

VIETNAMESE COLESLAW WITH SHREDDED CHICKEN AND PEANUTS

Steps:

• To Make Chicken: In a 4- to 5-quart saucepan, bring the water to boil over high heat. Add the chicken and bring to a simmer. Cook for 5 minutes, then reduce heat to maintain a gentle simmer (the liquid should bubble just enough to break the surface) and cook for 10 minutes. Remove the pan from the heat and let the chicken stand, uncovered, in the liquid until cool enough to handle, or up to 1 hour. (At this point, the chicken will be very nearly cooked through and will finish the last bit of cooking in the hot liquid. It will also keep moist until ready to serve.) Transfer the cooked chicken to a cutting board and pull it apart with your fingers, or slice it into shreds. To Make Dressing: In a small mixing bowl, combine lime juice, fish sauce, vinegar, sesame oil, sugar, garlic and chilies. Stir well, until the sugar is dissolved and the dressing is well-blended. To Make Coleslaw: Mix the sliced onion into the dressing to marinate and soften a bit. Meanwhile, put the sesame seeds in a small skillet and toast over medium-low heat, stirring often, until golden brown, about 3 minutes. Transfer to a small bowl and set aside. Combine the shredded chicken, cabbage, carrots, mint, cilantro and Vietnamese coriander in a large serving bowl. Remove the sliced onion from the dressing and add it to the bowl. Season with black pepper; add the peanuts and toasted sesame seeds. Toss the coleslaw with the dressing until well-coated. Serve immediately. Note: If you are in a hurry, you can use packaged coleslaw mix. You can also make this using leftover cooked chicken.

VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

VIETNAMESE CABBAGE AND CHICKEN SALAD

Steps:

• To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl.
• To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
• Pour the dressing over the salad and toss well to combine.
• Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
• Can also garnish with more peanuts, if desired.

VIETNAMESE CHICKEN & COLESLAW SALAD

Steps:

• First, prepare the chicken poaching liquid.
• In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
• Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
• In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
• Now, make the dressing.
• Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
• Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
• Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
• (I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
• Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
• Reduce heat and simmer for a few minutes until chicken is heated through.
• Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
• Add warm chicken to the bowl with coriander and mint leaves, and green onions.
• Pour over 1/3 cup of the dressing and mix well.
• Pour the remaining dressing into the prepared coleslaw and mix well.
• To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.