Asian Ginger Chicken Slaw (Print Version)
# Ingredients:
→ Salad Base
01 -
1 (14-ounce) package coleslaw mix
02 -
6 ounces shredded carrots or broccoli slaw
03 -
2 cups shredded cooked chicken
04 -
3 green onions, finely chopped
05 -
½ cup fresh cilantro, roughly chopped
06 -
⅔ cup peanuts or salted cashews
→ Ginger Dressing
07 -
2 tablespoons fresh lime juice (from about 1 lime)
08 -
1½ tablespoons ginger, freshly grated
09 -
3 tablespoons rice vinegar
10 -
3 tablespoons honey
11 -
2 tablespoons gluten-free soy sauce
12 -
1 teaspoon Asian chili sauce or sambal oelek
13 -
6 tablespoons neutral-tasting oil or avocado oil
# Instructions:
01 -
Toss the coleslaw mix, broccoli slaw, chicken, green onions, cilantro, and nuts together in a big salad bowl.
02 -
In a measuring cup, mix lime juice, ginger, rice vinegar, honey, soy sauce, sambal oelek, and oil until everything's well blended.
03 -
Drizzle the dressing over your salad and toss until everything's coated. Eat right away or keep it in the fridge for up to 3 days in a sealed container.
# Notes:
01 -
Want more heat? Bump up the sambal oelek to 1 tablespoon
02 -
Swap broccoli slaw with kale, shredded carrots, or brussels sprouts if you want
03 -
Sunflower seeds or crispy wonton strips work great for folks with nut allergies
04 -
If you're using coconut aminos instead of soy sauce, add one more tablespoon and tweak the salt to your liking