Simple Recipes for Every Day
Miso-Ginger Chicken Slaw
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 3 tablespoons white or yellow miso paste
- ⅔ cup vegetable oil
- 3 tablespoons unfiltered apple cider vinegar
- ¾ teaspoon sea salt
- 1½ teaspoons sesame oil (toasted or untoasted)
- 1 tablespoon honey
- 1½ teaspoons grated ginger
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- ¾ cup sliced almonds, toasted
- ½ cups chopped cilantro leaves
- 3 cups shredded green or Napa cabbage (from 1 head)
- 3 cups shredded red cabbage (from 1 head)
- 2 large carrots, julienned
- 4 green onions, chopped
- Fried shallots, for serving (optional)
Ingredients
- 3 tablespoons white or yellow miso paste
- ⅔ cup vegetable oil
- 3 tablespoons unfiltered apple cider vinegar
- ¾ teaspoon sea salt
- 1½ teaspoons sesame oil (toasted or untoasted)
- 1 tablespoon honey
- 1½ teaspoons grated ginger
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken
- ¾ cup sliced almonds, toasted
- ½ cups chopped cilantro leaves
- 3 cups shredded green or Napa cabbage (from 1 head)
- 3 cups shredded red cabbage (from 1 head)
- 2 large carrots, julienned
- 4 green onions, chopped
- Fried shallots, for serving (optional)
Method
In a blender or food processor, combine the miso, vegetable oil, vinegar, salt, sesame oil, honey, ginger, garlic, and 3 tablespoons of water. Blend until smooth.
In a large bowl, combine the chicken, almonds, cilantro, green cabbage, red cabbage, carrots, and green onions. Drizzle with the dressing and toss to combine. Sprinkle with the fried shallots if using and serve immediately.