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VIETNAMESE CHICKEN COLESLAW

November 17, 2017
Quick, easy and delicious!

My Kitchen Rules contestant and Head Chef at the awesome new Prahran cafe ‘Recovery’, Jess Tichonczuk, has created some easy, vibrant recipes for the Nuvia team. The first is this Vietnamese Chicken slaw! Packed with nutritious vegetables and super easy to make. If you’re short on time take Jess’ advice and buy an organic roast chicken from the supermarket and use the breasts from that. Perfect for a quick healthy dinner or work lunchbox.

Creating as part of our sugar-free cleanse? Recipe can be halved for 2 healthy meals throughout the week.

VIETNAMESE CHICKEN COLESLAW

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Dressing
  • Calories: 11 (44)
  • Carbs: 2.75 (11)
  • Fat: 0.25 (1)

  • Salad
  • Calories: 265 (1060)
  • Carbs: 14.5 (58)
  • Fat: 5.75 (23)

  • Protein: 1.25 (5)
  • Sodium: 1819.5 (7278)
  • Sugar: 0.25 (1)


  • Protein: 37 (148)
  • Sodium: 251.75 (1007)
  • Sugar: 5.25 (21)
  • Serves 4

INGREDIENTS

  • FOR NUOC MAM CHAM DRESSING
  • ¼ cup fish sauce
  • ¼ cup rice wine vinegar (or clear vinegar)
  • ¼ cup lime juice
  • 1⁄2 tsp Himalayan sea salt
  • 1 small tsp Nuvia Sweetener
  • 1⁄2 long red chilli, finely diced
  • 1⁄2 garlic clove, minced or crushed
  • 1⁄2 tsp black sesame seeds

  • FOR SALAD
  • 2 cooked chicken breasts, shredded
  • ¼ small red cabbage, finely sliced
  • 1 bunch coriander, pickrd
  • 1⁄2 long red chilli, finely sliced
  • 2 medium carrots, julienned or finely sliced
  • 1 yellow, red or orange capsicum, finely sliced
  • 1⁄2 tsp black sesame
  • 2 tbsp crushed peanuts
  • 2 tbsp fried shallots
  • 2 tbsp sriracha chilli sauce or similar

METHOD

  • FOR NUOC MAM CHAM DRESSING
  • 1. Put all ingredients into a water tight jar and shake to combine.
  • 2. (Do this before you cut your salad vegetables for maximum flavour.)

  • FOR SALAD
  • 1. Combine all vegetables & 3/4 of the chicken in a bowl.
  • 2. Add dressing & toss to combine.
  • 3. Transfer your salad to a large serving dish.
  • 4. Top with sesame seeds, peanuts, shallots, chilli and some extra coriander.
  • 5. You can serve your salad with extra lime wedges & chilli sauce if you desire.
 

TIP

Split the slaw into four containers and you have meal prep for nearly a week (eat out on Friday…?)

Author : Jess Tichonczuk

Former My Kitchen Rules contestant from 2016, Jess Tichonczuk, is an experienced chef and enthusiastic advocate for all things health, nutrition and fitness. Jessica’s cooking style emphasizes fresh, affordable and seasonal produce. Ever since she was little her favourite food has been luckily salad and her passion lies in making healthy food simple and fun to cook and eat.

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