Asian Chicken Coleslaw (serves 4)
I love the Asian flavors in this dressing – peanuts (bits of chopped peanuts and peanut butter), soy sauce, ginger, lime juice and sriracha sauce. I used a crunchy peanut butter with pieces of peanut on the top of it, but you could also roughly process peanuts and add them to the salad. The salad is basically coleslaw – shredded cabbage, grated carrots and scallions – to which I added ‘pulled’ chicken. If chicken is omitted salad us vegan/vegetarian
2 x chicken breasts poached in chicken stock – then cut into bite size pieces
1/2 a cabbage – shredded in food processor
8 oz carrots – grated
1 bunch scallions – finely chopped
2 tbsp crunchy peanut butter
1 tbsp. sriracha sauce (Thai Kitchen brand is the best brand I could find)
1/4 cup soy sauce (San-J Tamari Sauce is gluten-free)
3 tbsp. seasoned rice vinegar (Kame brand)
2 tbsp. freshly squeezed lime juice
1 tsp. ginger – finely grated
Poach the chicken breasts.
Place cabbage, carrots and scallions in a large bowl.
Place dressing ingredients in a small mixing bowl one by one and mix well.
When chicken, slice into small pieces or even better, ‘pull’ it.
Add chicken to coleslaw mix and pour over some of the dressing, mixing and tasting as you go (I didn’t use all of the dressing, maybe 2/3 of it, but will depend on how you like your salads).