Meal Details
1. Vietnamese chicken & cabbage salad
269cal, 21p, 11c, 14f (per meal)
2/3 pepper(s) (4g)
4 cup (360g)
2 2/3 tbsp (40mL)
2 2/3 tbsp (40mL)
2 tbsp, chopped (6g)
4 tsp (20mL)
1 1/3 clove(s) (4g)
2/3 lbs (299g)
2 2/3 tbsp (24g)
2 2/3 tbsp (40mL)
1 1/3 shallot (151g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Add some water to a saucepan (enough to cover the chicken) and bring to a boil. Add in chicken and simmer for about 15 minutes until the chicken is fully cooked. Set aside to cool.
2
Meanwhile, prep the dressing by mixing together the sesame oil, shallots, garlic, soy sauce, vinegar, serrano chili, lime juice, and a pinch of salt. Set aside.
3
Once chicken has cooled a bit, take two forks and shred the chicken.
4
Top coleslaw mix with chicken, dressing, peanuts, and cilantro. Serve and enjoy!