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Thai Chicken Slaw

Serves 4 to 6


    Thai Chicken Slaw

    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


    • 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


    Per serving:

    • calories114
    • protein12g
    • fat4g
      • saturated fat1g
      • trans fat0g
    • carbohydrates9g
      • sugars4g
      • fibre2g
    • sodium735mg



    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.



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