Saigon Chicken Cole Slaw Recipes

SAIGON CHICKEN COLE SLAW

My wife and I fell in love with this slaw years ago when it was served in a local Viet restaurant which has long since closed. After our son chose a Vietnamese wife, we were delighted to find that it is as common in Vietnam as cole slaw is here. Not only that but she had her great grandmother's recipe. Somehow I think this one is authentic. It goes well with almost anything, or as a meal in it's own right, or maybe with a Viet spring roll on the side.

Provided by Smoky Okie

Categories Vegetable

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Saigon Chicken Cole Slaw image

Steps:

Toss all but last 4 ingredients in large bowl.
Whisk together last 4 ingredients until sugar is dissolved.
Pour dressing over salad, and toss.
Slaw is best if refrigerated for 30 min.-1 hour before serving, but is still wonderful if served immediately.
Note: There is quite a bit of difference between fish sauces. Most grocery store versions are mainly salt flavor. For best results, take a trip to the Asian market if possible.

Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.4, Sodium 393.6, Carbohydrate 7.5, Fiber 1.4, Sugar 5.5, Protein 5.5

Ingredients

16 ounces shredded cabbage, angel hair cut if available
1/2 large onion, extra thin sliced
2 large carrots, julienned
2 large boneless skinless chicken breast halves, cooked, chilled, and shredded
1 1/2 teaspoons fresh coarse ground black pepper
1/4 cup rice wine vinegar
1/2 large lemons, juice of or 1 lime, juice of
1/4 cup fish sauce
3 tablespoons sugar

ASIAN CHICKEN COLE SLAW

A delicious and simple slaw using East Asian flavors. Note: for variation, add the juice of 1 lime.

Provided by Ingy1171

Categories Chicken Breast

Time 25m

Yield 6 - 1 1/2 cup servings

Number Of Ingredients 16

Asian Chicken Cole Slaw image

Steps:

To prepare slaw, combine the first 7 ingredients in a large bowl.
To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
Stir and pour dresssing over the slaw: toss to coat.
Cover and chill 1 hour.
Sprinkle with slivered almonds and sesame seeds before serving.

Nutrition Facts : Calories 205.3, Fat 7.2, SaturatedFat 1.5, Cholesterol 49, Sodium 510.7, Carbohydrate 15.5, Fiber 3.5, Sugar 8.3, Protein 20

Ingredients

2 1/2 cups shredded cooked chicken breasts (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap pea
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10 ounce) package shredded cabbage or 1 (10 ounce) package any finely cut up cabbage
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

CHICKEN COLE SLAW

Make and share this Chicken Cole Slaw recipe from Food.com.

Provided by Caryn Gale

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Chicken Cole Slaw image

Steps:

Whisk first 7 dressing ingredients.
Mix dressing and other ingredients together EXCEPT chow mein noodles.
Cover and chill 1 hour.
Just before serving add in chow mein noodles.

Ingredients

3 teaspoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1 crushed garlic clove
1/2 teaspoon oriental sesame oil
1/2 teaspoon Dijon mustard
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1 1/2 cups chopped chicken
1/2 cup shredded carrot
1/2 cup sliced scallion
1 (5 ounce) can chow mein noodles

THAI CHICKEN COLESLAW

My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Thai Chicken Coleslaw image

Steps:

For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.

Ingredients

1/4 cup lime juice
1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons honey
1 tablespoon Sriracha chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD:
1 package (14 ounces) coleslaw mix
1-1/2 cups shredded rotisserie chicken, chilled
4 green onions, chopped
1/4 cup chopped fresh cilantro
Chopped honey-roasted peanuts, optional

CHICKEN SLAW

Try this fun twist on chicken salad using fuss-free coleslaw mix. Hilda Anger in Valparaiso, Florida writes, "This crunchy, creamy recipe from my mother is delicious with leftover or canned chicken, tuna or even salmon."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Chicken Slaw image

Steps:

In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving.

Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 357mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

Ingredients

1 cup cubed cooked chicken
1 cup coleslaw mix
1 celery rib, chopped
1 hard-boiled large egg, diced
3 tablespoons Miracle Whip
4-1/2 teaspoons 2% milk
4-1/2 teaspoons lemon juice
1/2 teaspoon brown sugar
Dash celery salt
Dash paprika, optional

EASY ASIAN-STYLE CHICKEN SLAW

From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Easy Asian-Style Chicken Slaw image

Steps:

Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 package (3 ounces) ramen noodles
1 rotisserie chicken, skin removed, shredded
1 package (16 ounces) coleslaw mix
6 green onions, finely chopped
1 cup reduced-fat Asian toasted sesame salad dressing

EASY INDIAN CHICKEN WITH COLESLAW

Aromatic spices combined with the crisp crunch of homemade coleslaw make this a winning combination

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 8

Easy Indian chicken with coleslaw image

Steps:

Heat oven to 200C/fan 180C/gas 6. Mix the coriander stems with the cumin, lime zest, juice and oil. Make 3 slashes in each chicken quarter, then sprinkle over the turmeric and half the lime mixture. Season well, then leave to marinate for 10 mins or up to 24 hrs. Roast on a baking tray for 50 mins until golden and cooked through.
Tip the cabbage and carrots into a bowl, then pour over the remaining dressing. Add the coriander leaves and toss together. Serve alongside the chicken with some naan bread or rice, if you like.

Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.16 milligram of sodium

Ingredients

large handful coriander , stems finely chopped, leaves separated
2 tsp ground cumin
zest and juice 2 limes
2 tbsp vegetable oil
4 skinless chicken quarters
1 tbsp turmeric
½ small head purple cabbage , shredded
2 carrots , finely shredded

VIETNAMESE COLESLAW

This is something I adapted from a Nigella recipe book. The original version had chicken in it. One of my friends named it Asian Coleslaw. More hot sauce can be used depending on your taste.

Provided by Cookie16

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Vietnamese Coleslaw image

Steps:

Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
Combine remaining ingredients in large bowl.
Pour small bowl into large bowl and gently mix.
Taste and add salt and more pepper if needed.
Garnish with a little extra mint if you like.

Nutrition Facts : Calories 92.5, Fat 5.3, SaturatedFat 0.7, Sodium 568.5, Carbohydrate 11.1, Fiber 2.5, Sugar 6.9, Protein 1.6

Ingredients

1 teaspoon hot chili sauce (sriracha)
2 garlic cloves, minced
2 tablespoons sugar
3 teaspoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons vegetable oil
1 cup thinly sliced onion
black pepper
16 ounces shredded cabbage
2 shredded carrots
6 tablespoons of fresh mint, coarsely chopped

VIETNAMESE CHICKEN & COLESLAW SALAD

I can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!

Provided by Kookaburra

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

Vietnamese Chicken & Coleslaw Salad image

Steps:

First, prepare the chicken poaching liquid.
In a small saucepan, combine chicken stock, lemon juice, ginger, sambal oelek or minced chilli, coriander roots and stems, and garlic.
Add whole breasts of chicken (and any extra pieces) to liquid and set aside until needed.
In a medium bowl, combine chopped coriander and mint leaves and the sliced green onion - remember to reserve some mint and coriander leaves for garnish. Set aside until needed.
Now, make the dressing.
Add all the dressing ingredients to a small food processor and blitz until combined. (Or chop or mince garlic very finely and combine with dressing ingredients in a sealable jar and shake vigorously).
Taste and adjust flavours of dressing to suit your personal taste - it should be quite sweet, salty and tangy.
Next, combine coleslaw ingredients in a large bowl - remembering to reserve some bean sprouts for garnish - and toss thoroughly.
(I use the food processor to prepare the coleslaw - use the slicer blade for cabbage and onion, and the grater for the carrot).
Now, put the saucepan with the chicken and poaching liquid on the stove over a medium heat and bring to a boil.
Reduce heat and simmer for a few minutes until chicken is heated through.
Remove chicken from poaching liquid (discard poaching liquid) and shred chicken by tearing apart with two forks.
Add warm chicken to the bowl with coriander and mint leaves, and green onions.
Pour over 1/3 cup of the dressing and mix well.
Pour the remaining dressing into the prepared coleslaw and mix well.
To assemble, pile coleslaw into bowls, top with chicken mixture and garnish with reserved coriander, mint and bean sprouts.

Nutrition Facts : Calories 257.5, Fat 10.4, SaturatedFat 2.6, Cholesterol 49.1, Sodium 1983.5, Carbohydrate 20.5, Fiber 4.6, Sugar 10.8, Protein 23

Ingredients

2 chicken breasts, plus a little extra meat from the thighs and legs from a cooked chicken (shop-bought is fine)
1 1/2 cups chicken stock
2 teaspoons lemon juice
1 inch fresh ginger, about 2 . 5cm
1/2 teaspoon sambal oelek or 1/2 teaspoon minced chili
6 coriander, roots and stems chopped
2 large garlic cloves, sliced
1/3 cup coriander leaves, roughly chopped, plus some extra leaves for garnish
1/4 cup mint leaf, roughly chopped, plus some extra leaves for garnish
2 green onions, finely sliced on the diagonal
75 ml fish sauce
3/4 cup water
1 1/2 limes, juice of
60 g palm sugar or 60 g brown sugar
1/2 teaspoon sambal oelek or 1/2 teaspoon minced chili
2 garlic cloves, roughly chopped
2 teaspoons sesame oil
350 -500 g chinese wombok cabbage or 350 savoy cabbage, finely sliced
1 large carrot, finely grated
1 small red onion, finely sliced
200 g bean sprouts, plus
100 g extra bean sprouts, for garnish

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