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Coconut Chicken Slaw

This tasty salad is a great way of using up leftover cooked chicken.
Ingredients
  • ¼ cup coconut cream
  • ¼ cup water
  • 1 tablespoon crushed ginger
  • 2 cloves garlic, crushed
  • 1 teaspoon fish sauce (optional)
  • ½ red onion, sliced
  • 2 tablespoon vinegar
  • 500g cooked chicken, shredded
  • ¼ cabbage, finely shredded
  • 2 carrots, finely sliced
  • ½ cup chopped fresh coriander
  • ¼ cup chopped fresh mint
  • 3 tablespoon lemon or lime juice
Method
  1. 1. Place coconut cream, water, ginger, garlic and fish sauce into a small saucepan and bring to a boil.
  2. 2. Remove from heat and allow to cool.
  3. 3. Marinate the red onion in the vinegar for 30 minutes or more.
  4. 4. When ready to serve, mix together the remaining ingredients, including the marinated onion and chicken.
Notes
Thanks to the team at Pacific Heartbeat for this recipe.

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