A fresh chicken slaw made from red cabbage, carrots, spring onion, sugar snap peas and shredded chicken coated in a coconut cream dressing. This colourful salad is perfect to take to a BBQ or shared meal.
Another amazing salad where you can 'eat the rainbow', my Thai Style Chicken Slaw is as tasty as it is beautiful. The fresh veggies go so well with the shredded, poached chicken and the creamy Thai-style dressing really ties everything together.
I love the flavours of South East Asian food. If you do too, you can check out my popular Chicken Pad Thai, my flavoursome Bang Bang Chicken Salad or the great-for-sharing Thai Beef Salad.
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Ingredient notes:
- Chicken: This is a great recipe to use chicken breast in. The chicken poaches in the water which makes it super easy to shred.
- Vegetables: I used this selection of vegetables for their colour, and seasonal availibility. As always, feel free to substitute these for your favourite veggies, or whatever you have to hand.
- Dressing: This creamy dressing is has a coconut cream base to it. You could also use coconut milk if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the chicken in a medium saucepan. Cover with the cold water then add the salt and stir to mix. Place the saucepan on a high heat until the water comes to a gentle boil. Simmer the chicken for 10 minutes, then using tongs, turn the chicken over. When the chicken is cooked all the way through, remove the pan from the heat.
Place a lid on top and rest for 10 minutes. Drain the water, then place on a board to rest for a further 10 minutes. Using two forks, shred the chicken.
Add all of the dressing ingredients to a small jug and whisk to combine. Place in the fridge to chill until ready to use.
Place all of the sliced salad ingredients into a large bowl. Add the shredded chicken and mix to combine. Pour over ½ cup of the dressing and mix again.
Pour the salad onto a large serving platter. Scatter over the fresh mint, cashews and lime wedges. Add the remaining dressing to a jug for self-service.
Recipe FAQs:
Yes it does. The chicken needs to cook gently and slowly in the water. Hot water is too aggressive.
Yes - all of the ingredients are naturally gluten free. As always, check the label on any processed foods, including sauces, to ensure they don't contain gluten.
Storage:
The dressing and the salad can each be made in advance and stored in separate containers in the fridge until ready to serve.
Store any leftover salad in an airtight container in the fridge for up to three days.
This salad is not suitable for freezing.
Top tips:
This is a great recipe to take to a BBQ. Take the dressing separately and pour over the salad just before serving.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Thai Style Chicken Slaw
A fresh chicken slaw made from red cabbage, carrots, spring onion, sugar snap peas and shredded chicken coated in a coconut cream dressing.
Ingredients
- 450g chicken breast
- 3 tsp salt
- 1L cold water
Salad
- ¼ red cabbage, thinly sliced
- 100g sugar snap peas, thinly sliced
- 1 carrot, thinly sliced
- 1 capsicum, thinly sliced
- 1 papaya or mango, thinly sliced
- 1 spring onion, thinly sliced
Dressing
- 165ml coconut cream
- 1 tsp crushed ginger
- 1 Tbsp brown sugar
- Zest of 1 lime
- 3 Tbsp lime juice
- 1½ Tbsp fish sauce*
- 3 cloves garlic, crushed
- ½ tsp salt
To serve
- 1 lime, cut into wedges
- Handful fresh mint
- ½ cup roasted cashews, chopped
Instructions
- Chicken: Place the chicken in a medium saucepan. Cover with the cold water then add the salt and stir to mix.
- Place the saucepan on a high heat until the water comes to a gentle boil. Simmer the chicken for 10 minutes, then using tongs, turn the chicken over. When the chicken is cooked all the way through, remove the pan from the heat.
- Place a lid on top and rest for 10 minutes. Drain the water, then place on a board to rest for a further 10 minutes. Using two forks, shred the chicken.
- Dressing: Add all of the dressing ingredients to a small jug and whisk to combine. Place in the fridge to chill until ready to use.
- Assemble: Place all of the sliced salad ingredients into a large bowl. Add the shredded chicken and mix to combine. Pour over ½ cup of the dressing and mix again.
- Pour the salad onto a large serving platter. Scatter over the fresh mint, cashews and lime wedges. Add the remaining dressing to a jug for self-service.
Notes
- The chicken needs to be placed in cold water. This allows the water to heat gently and cook the chicken slowly and evenly.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 499Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 2701mgCarbohydrates: 59gFiber: 6gSugar: 47gProtein: 39g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Clair says
Hi Vanja, looking forward to making this dish, it looks delicious!
Just checking if the lime zest, juice, garlic, fish sauce and salt should be in the dressing? They are currently listed under the salad ingredients but in the pictures look like they are in the dressing?
VJ cooks says
Thanks for pointing that out Clair! I've fixed the recipe card now so the ingredients should all be in the right place. Apologies for the error.
Sylvia says
Could you make this with prawns
VJ cooks says
Sure thing.
Mihi Shepherd says
Hey after 10 minutes my chicken was still raw - did I do something wrong?
VJ cooks says
Hi Mihi, you definitely want the chicken to stay in the water until it's cooked all the way through, however long that takes. This process cooks the chicken gently as the water goes from cold, through to boiling.
Janette says
Hi Vanya, I am allergic to fish sauce- do you have a suggested substitution? Thanks
VJ cooks says
You could use soy sauce, oyster sauce or a little of each 🙂