Vietnamese inspired Coleslaw
When you love coleslaw, but you want something fresh, this is the perfect balance of crisp vegetables, zesty lime and creamy mayo. 
Light, crunchy and zesty this Vietnamese-inspired chicken salad comes together in 10 minutes with zero cooking. Toss shredded chicken with crisp veg and herbs, then finish with a creamy Yum Phrik mayo dressing for a sweet, savoury chilli kick that tastes like summer in a bowl.
Serves 4.
Ingredients
- 1 bag shredded carrot
- 1 bag shredded red cabbage
- 15g fresh mint, finely shredded
- 2 cooked chicken, shredded (use rotisserie or leftover for convenience) (We love to use airfryer tofu here!)
- Seeds from 1 pomegranate (non traditional, but gorgeous and a nice pop)
- 1 cup mayo
- Juice of 1 lime
- 1 thumbnail-sized piece of fresh ginger, grated
- 2 tbsp honey (or agave)
- 2 tsp Yum Phrik chilli oil
- A handful of roasted peanuts
Method
- In a large bowl, mix together the shredded carrot, cabbage, mint, and chicken.
- In a separate bowl, stir together the mayo, lime juice, grated ginger, honey, and Yum Phrik until smooth and creamy.
- Mix the dressing and salad together.
- Sprinkle over peanuts and pomegranate seeds just before serving.