Coleslaw with chicken and vietnamese mint
- Poach or steam the chicken breast for 10 minutes, then remove, cool and shred.
- Combine the cabbages, apple, snowpeas and mint with the chicken.
- Make the dressing by mixing the ginger and palm sugar to a paste in either a mortar and pestle or a blender.
- Add the remaining ingredients and stir through the coleslaw.
- Cover and refrigerate for two hours before eating.