Vietnamese chicken & cabbage salad
Vietnamese chicken & cabbage salad
540 cals, 41p, 21c, 29f (per meal)
  • 6 cup (540g)
  • 4 tbsp (60mL)
  • 4 tbsp (60mL)
  • 3 tbsp, chopped (9g)
  • 1 pepper(s) (6g)
  • 2 tbsp (30mL)
  • 2 clove(s) (6g)
  • 4 tbsp (60mL)
  • 4 tbsp (37g)
  • 2 shallot (227g)
  • 1 lbs (448g)
  • 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.
    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.
    Once chicken has cooled a bit, take two forks and shred the chicken.
    Top coleslaw mix with chicken, dressing, peanuts, and cilantro. Serve and enjoy!
    404: Uh-oh, looks like that page doesn't exist...
    Strongr Fastr's servers are currently unavailable, either due to maintenance or unusually high load. Please wait a few minutes and try again...
    Try Again
    Uh-oh, looks like something went wrong. Please let us know if this problem persists...
    Can't connect to Strongr Fastr's servers. Check your internet connection...
    Try Again