Vietnamese Chicken Slaw

By Reece Carter
Serves  6
Preparation   20 mins
Cooking   15 mins
Print recipe


  • 500g Lilydale Free Range Chicken Thighs
  • ¼ cup honey
  • 1 long red chilli, seeds removed and thinly sliced
  • 1 teaspoon finely grated ginger
  • 1 garlic clove, crushed
  • ¼ white cabbage, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 2 medium carrots, peeled and julienned
  • 3 spring onions, roots and dark green ends removed, then julienned
  • ⅓ cup each mint, coriander, and chives, roughly chopped
  • ½ cup (75g) roasted peanuts

For the dressing

  • 4 long red chillis, seeds removed and roughly chopped
  • 1 garlic clove, crushed
  • 2 tablespoons lime juice (approximately 1-2 small limes)
  • 2 tablespoons coconut sugar (can substitute with brown sugar)
  • 1 tablespoon tamari (or soy sauce)
  • 1 tablespoon sesame oil


  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, combine one red chilli, honey, ginger, and garlic.
  3. Add the chicken thighs, and use your hands to ensure all are evenly coated with the honey mixture.
  4. Lay them out on a roasting tray, then place in the oven for 15 minutes or until cooked through. Leave to cool.
  5. Meanwhile, place the cabbage, carrot, spring onions, mint, coriander, and chives into a large bowl and toss until everything is well combined.
  6. Slice the chicken thighs, and toss through the salad.
  7. In a blender, add all of your dressing ingredients and blitz until smooth.
  8. Pour the dressing over the salad and toss until evenly coated.
  9. Transfer to your serving dish, and top with roasted peanuts.
  10. Enjoy!

discover delicious recipes & inspiration

Introducing Cooking with Lily, our home of mouthwatering recipes, collections and tips, prepared by some of Australia's most dedicated chefs and cooks. Ready to take your cooking to the next level?

take me there