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  • Writer's pictureLucie Ellis

17. Roast Chickens Part 2: Vietnamese Chicken Slaw

Numbering the recipe now, not the days, ok (Ramping up the output,

brace yourselves!) This is an epic old #Nigella recipe I’ve been making for decades actually 😩🙄

For the dressing:

One hot chilli, chopped

A clove of garlic, minced

Juice of 2 limes

A tablespoon of caster sugar

1.5 tbsp rice vinegar

1.5 tbsp fish sauce

1.5 tbsp veg oil

Half an onion, very finely sliced


About a quarter of a cabbage, finely shredded

A large carrot, grated

A cooked chicken breast, shredded

Lots of mint, at least a big handful, chopped


Mix all the dressing ingredients together and leave to macerate for 20 mins.

Tip onto the slaw ingredients, season with salt and black pepper and toss REALLY thoroughly for a minute or two.

We only had a red cabbage but it was still great. Also, some chopped peanuts through this would be fab if you have some.

Also dug out my #Nigella wooden salad ‘hands’ that I love a lot 🥰

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