Vietnamese Chicken Slaw


With the return of warm weather, it’s quickly becoming salad season. This is a crunchy, tangy, and healthy salad. Salad.

Vietnamese Chicken Slaw

This will serve probably 3-4 people as a main dish, and more if serving as an appetizer or if those people are diminutive, children, or drug-addicted models.

Salad Components

  • 1/2 a cooked chicken, shredded (I like to use more of the white meat)
  • 1 head green cabbage
  • 2 carrots, shredded
  • 1/2 red onion, thinly sliced
  • 1/2 bunch of cilantro, chopped coarsely
  • dozen or so leaves spearmint
  • 6 or so purple perilla leaves
  • 6 or so thai basil leaves


  • 1 clove of garlic, forced through a garlic press
  • 2 tablespoons rice vinegar
  • Juice of one nice, large juicy lime (or two smaller limes)
  • 3 tablespoons sugar
  • 1 and 1/2 tablespoons fish sauce
  • 3 thai bird chilies, minced
  • 1 and 1/2 tablespoons sesame oil
  • 1 teaspoon garlic chili sauce or siracha


  • Handful of roasted peanuts (no skins)

Dressing: whisk together all ingredients, and set aside to “steep”.


Crush the peanuts in a mortar with a pestle.


Chiffonade the cabbage. You can skip this step by buying those pre-cut coleslaw packages in the E. coli aisle of the produce section of your local mega-mart. There’s often carrots in the mix, too, so that will save you the step of shredding the carrots.


Get your herbs in order. What is perilla? It’s essentially shiso — a broad leafed member of the mint family. The versions utilized in Vietnamese cooking have a purple face. Chiffonade the perilla and mint, and along with cilantro, combine with the cabbage, carrots, and chicken in a large mixing bowl. Whisk dressing and pour over salad, and toss.


Garnish with peanuts.

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