Vietnamese Chicken Coleslaw

Name: Vietnamese Chicken Coleslaw Recipe
Yield: 4
Ingredients: 1 whole chicken; 1 litre chicken stock; 1 lemon sliced; 3cm piece ginger sliced; 1 tbsp sambal oelek; roots from a bunch of coriander; 2 large garlic cloves sliced; 1/3 cup coriander leaves roughly chopped; 1/4 cup mint leaves roughly chopped; 2 green shallots finely sliced; 75mL fish sauce; 1/2 cup lemon juice; 2 limes juice of; 4tbsp honey (or palm sugar); 1/2 tsp sambal oelek; 2 cloves garlic; 2 tsp sesame oil; 30-500g wombok (or savoy cabbage); 1 large carrot grated; 3 french shallots (or 1 small red onion) finely sliced; 200g mung bean shoots

Number of Servings: 4

Ingredients

1 whole chicken1 litre chicken stock1 lemon, sliced3cm piece ginger, sliced1 tbsp sambal oelekroots from a bunch of coriander2 large garlic cloves, sliced1/3 cup coriander leaves, roughly chopped1/4 cup mint leaves, roughly chopped2 green shallots, finely sliced75mL fish sauce1/2 cup lemon juice2 limes, juice of4tbsp honey (or palm sugar)1/2 tsp sambal oelek2 cloves garlic2 tsp sesame oil30-500g wombok (or savoy cabbage)1 large carrot, grated3 french shallots (or 1 small red onion) finely sliced200g mung bean shoots

Directions

Place chicken in stock with lemon, ginger, sambal oelek, coriander roots and garlic. Top with water until the chicken is just covered. Bring to the boil and simmer gently for 1 - 1.5 hours, until the chicken is falling from the bone. Allow to cool and shred the meat, discarding skin, fat and bones.

Combine half the chicken with the chopped herbs and green shallots. Save the rest of the chicken for another night!

For the dressing, combine fish sauce, lemon and lime juice, honey, sambal oelek, garlic and sesame oil. Blitz in a food processor. Alternatively, chop the garlic very fine and whisk with other ingredients. Adjust ingredients to taste.

Combine wombok, carrot and bean shoots in a large bowl and toss thoroughly. Top with chicken mixture and pour over dressing. Garnish with extra bean shoots and fresh herbs.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user BEEJAY76.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 259.4
Total Fat: 4.7 g
Cholesterol: 47.5 mg
Sodium: 1,214.6 mg
Total Carbs: 38.8 g
Dietary Fiber: 3.8 g
Protein: 20.8 g

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