Vietnamese Coleslaw
Perfect for a light and fresh Summer meal - grab your favorite riesling, sit outside and enjoy...


Serves 4 ½ whole size 14 chicken 1 knob ginger 3 chillies 1 stick lemon grass ¼ bunch coriander including roots ¼ bunch Vietnamese mint 1 head garlic 100ml Fish sauce 75g pale palm sugar 2 limes juiced 4 tbsp crispy shallots 2 tsp Sesame seeds ¼ small Chinese cabbage 1 small carrot ½ red onion 1 cup super fresh bean sprouts ½ cup green mango or paw paw Casava or sesame crackers


Place the chicken in a large pot and cover with water, add a few coriander roots, knob of ginger sliced, crushed lemon grass and a few cloves of garlic. Bring to a simmer and cook for 30 minutes, cool and reserve the stock. Make the dressing with the fish sauce, 100ml of water, lime juice, palm sugar, 1 chilli and 1 clove of garlic. Blitz in a liquidizer and reserve. Shred the Chinese cabbage, carrot and onion finely. Pull the cooled chicken from the bone and tear into small pieces, mix together with the dressing, herbs and crispy shallots. Vietnamese-Coleslaw-201x300 Recipe provided by: