Ingredients
For the slaw:
- 3 cups cooked and shredded chicken (a small rotisserie chicken works well)
- 3 handfuls pointed or green cabbage, finely shredded (175–200 g)
- 3 handfuls red cabbage, finely shredded (175-200 g)
- 3 small to medium carrots, julienned or thinly sliced
- 4 green onions, thinly sliced
- 1 small bunch fresh cilantro, roughly chopped
- generous handful unsalted toasted cashews, coarsely chopped (40 g)
For the miso-ginger dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 3 tablespoons white miso paste (shiro)
- 3 tablespoons unseasoned rice vinegar (Japanese)
- 1 teaspoon soy sauce
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon freshly peeled and grated ginger
- 1 garlic clove, minced
- 2 tablespoons cold water (or more as needed)
Instructions
- In a large serving bowl, combine the shredded chicken, green cabbage, red cabbage, carrots, green onions and coriander.
- In a small bowl, whisk together the olive oil, sesame oil, miso paste, rice vinegar, soy sauce, maple syrup, ginger, garlic and water until smooth and creamy.
- Pour the dressing over the slaw and toss well until evenly coated.
- Sprinkle over the toasted cashews, gently toss once more, and serve immediately. Enjoy!
Nutrition
Notes
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