Ingredients:

  • 500g (1.1 lbs) Cooked Chicken Breast, shredded
  • 1 tbsp (15 ml) Neutral Oil
  • Pinch of Sea Salt and Black Pepper
  • 3 cups (225g) Green Cabbage, thinly shredded
  • 1 cup (75g) Red Cabbage, thinly shredded
  • 2 medium Carrots, julienned or coarsely grated
  • 1 large Red Bell Pepper, thinly sliced
  • 1/2 cup (60g) Dry Roasted Peanuts, coarsely chopped
  • 2 Spring Onions (Scallions), finely sliced
  • 1/4 cup (60 ml) Fresh Lime Juice
  • 1/4 cup (60 ml) Fish Sauce
  • 2 tbsp (30 ml) Rice Vinegar (Unseasoned)
  • 2 tbsp (30g) Brown Sugar or Palm Sugar
  • 1-2 Fresh Red Chilies (Bird’s Eye), finely minced
  • 1 clove Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1 tbsp (15 ml) Water (Optional)
  • 1/2 cup Fresh Mint Leaves, roughly chopped (Garnish)
  • 1/2 cup Fresh Coriander (Cilantro) Leaves, roughly chopped (Garnish)
  • Lime wedges (Garnish)

Instructions:

  1. Prep the Chicken: If using raw chicken, poach it gently until the internal temperature reaches 165°F (74°C). Drain, cool slightly, and shred it finely. If using rotisserie, simply shred.
  2. Toast the Nuts (Optional): Lightly toast the peanuts in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside to cool.
  3. Prep the Slaw: In a very large mixing bowl, combine the shredded green and red cabbage, julienned carrots, and sliced bell pepper.
  4. Whisk the Dressing: In a separate bowl or jar, whisk together the fresh lime juice, fish sauce, rice vinegar, and water (if using). Add the brown sugar and whisk thoroughly until dissolved.
  5. Add Aromatics: Stir in the minced chilies, grated ginger, and minced garlic. Taste and adjust the balance (sour, salty, sweet, spicy) as needed.
  6. Dress the Chicken: Place the shredded chicken into a medium bowl and pour about 1/4 of the dressing over it. Toss well to coat.
  7. Combine Ingredients: Add the dressed chicken, spring onions, mint, and coriander (reserving a small amount of herbs for final garnish) to the large bowl containing the cabbage slaw.
  8. Add Dressing and Toss: Pour the remaining dressing over the salad mixture. Toss everything gently but thoroughly, ensuring the slaw is fully coated.
  9. Chill (Crucial Step): Cover the bowl and refrigerate for a minimum of 30 minutes. This allows the flavors to marry and the cabbage to soften slightly.
  10. Final Toss and Serve: Just before serving, give the salad one final toss. Transfer to a serving platter, sprinkle generously with the toasted peanuts and reserved fresh herbs, and serve immediately with extra lime wedges.