Flavour is at a peak in this lovely dish. The mouth-puckering combination in the dressing comes from hot pepper heat coupled with citrus. It will tantalize everyone’s palate with a lingering—and much savoured—sensation.
Thai Chicken Slaw
Ingredients
- 1/2 lb (225 g) boneless, skinless chicken breasts
- 1/2 cup (125 mL) low-sodium chicken broth
- 1/4 tsp (1 mL) black peppercorns
- 2 large garlic cloves, divided
- Several mint leaves + 1/4 cup (60 mL) chopped
- 1/2 cup (125 mL) sugar snap peas
- 2 limes
- 1/4 cup (60 mL) rice vinegar
- 3 Tbsp (45 mL) fish sauce
- 2 Tbsp (30 mL) water
- 1 tsp (5 mL) coconut sugar
- 1 Thai chili pepper, thinly sliced
- 3 cups (750 mL) shredded Chinese cabbage
- 1 cup (250 mL) shredded red cabbage
- 1/2 cup (125 mL) matchstick-cut carrots
- 2 Tbsp (30 mL) chopped fresh chives
- 1/4 cup (60 mL) chopped fresh cilantro, plus extra
- 1/4 cup (60 mL) chopped Thai or regular basil, plus extra
- 1/4 cup (60 mL) chopped roasted peanuts
Nutrition
Per serving:
- calories114
- protein12g
- fat4g
- saturated fat1g
- trans fat0g
- carbohydrates9g
- sugars4g
- fibre2g
- sodium735mg
Directions
01
In small saucepan, combine chicken with broth and peppercorns. Smash and mince 1 garlic clove and add with several mint leaves. Bring to a boil, cover, and poach for about 15 minutes or until a meat thermometer registers 165 F (75 C) when inserted in the thickest portion of the flesh. Remove chicken from broth and set aside to cool. Discard liquid. When cool enough to handle, shred chicken into bite-size pieces. Set aside.
Blanch peas till tender crisp and plunge into cold water to stop the cooking. Drain and cut on the bias. Set aside.
Finely grate zest and squeeze juice from 1 lime. Place in small bowl along with rice vinegar, fish sauce, water, coconut sugar, sliced chili pepper, and remaining garlic clove, smashed and minced. Stir to blend. Add a little more fish sauce or sugar if you wish.
In large bowl, combine green and red cabbage, carrots, blanched peas, and chicken. Drizzle with dressing and top with chopped chives, 1/4 cup (60 mL) chopped mint, cilantro, and basil. Toss together to coat. Sprinkle with some extra fresh herbs and roasted peanuts. Cut up remaining lime and serve salad at room temperature with lime wedges.
Tip: Sometimes limes are difficult to juice. To get that extra drop of juice from a fresh lime, roll on a firm surface under the palm of your hand. Alternatively, place whole lime in microwave and heat for 15 seconds.
Irene McGuinness
Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.