Vietnamese chicken slaw
A high-protein, low-carb Vietnamese-inspired chicken slaw, quick, fresh, and built for meal prep. One of the recipes I cook on rotation for myself and clients.
This Vietnamese chicken slaw is one of my main go-to meals. It’s absolutely delicious, so quick and easy to make, and can be made in large quantities, which makes it perfect for meal prep.
It’s high in protein, low in carbs, full of fibre, and an all-round nourishing meal. The dressing does the heavy lifting: salty, sour, sweet, with a little heat. Serve it as-is for a light lunch or pile it onto rice for a heartier dinner.
Ingredients
- Dressing: 2 fresh red chillies, finely chopped
- Dressing: 1 teaspoon crushed garlic
- Dressing: 2 tablespoons rice wine vinegar
- Dressing: 1 tablespoon brown sugar
- Dressing: 5 tablespoons fish sauce
- Dressing: 6 tablespoons lime juice
- Dressing: 5 tablespoons olive oil
- Salad: 500g thinly sliced chicken breast or thigh
- Salad: 2 large carrots, peeled and grated
- Salad: 1/2 red onion, sliced thinly
- Salad: 2 stems spring onion, sliced
- Salad: 1/2 green cabbage, chopped and diced
- Salad: a large handful of coriander leaves and mint leaves
- To serve: crushed peanuts and a squeeze of fresh lime
Method
- DRESSING: Mix all dressing ingredients together and set aside in the fridge to let the flavours develop.
- SALAD: Heat a pan over medium-high heat and cook the chicken until just done, about 6–8 minutes. Set aside to rest.
- Combine all salad vegetables in a large bowl and mix well. Add the cooked chicken once cooled slightly.
- SERVE: Top with crushed peanuts and a squeeze of fresh lime. Add the dressing just before serving.
- Tip: Keep salad and dressing separate until serving for meal prep, vegetables stay crunchy and fresh through the week.
The Nourish Collection
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