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Thai-Style Chicken Coleslaw

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“Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chicken in a large serving bowl.
  2. Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
  3. When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
  4. Toss lightly until well combined and finish with a garnish of pink pickled ginger.
  5. Serve the salad well chilled.

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