Whole Food Recipe | Gluten Free Recipe | Dairy Free Recipe
This flavorful sesame chicken slaw recipe is perfect for your summertime barbecues and potlucks. It tastes best when the flavors marinate for an hour or more. You can also make it a day ahead of time.
Ingredients:
For the sauce:
1/2 cup coconut aminos
2 Tbs. toasted sesame oil
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. minced ginger
1/2 Tbs. minced purple shallot
1/3 tsp. sea salt
For the slaw:
1 1/2 lbs. boneless skinless chicken thighs (or precooked shredded or cubed chicken)
7 cups shredded napa cabbage
2 cups shredded purple cabbage
2 medium carrots, grated
1 1/2 cups cilantro, chopped
1 cup slivered almonds
8 green onions, sliced
Instructions:
Preheat oven to 400 degrees F.
Place chicken in an ovenproof container with lid and bake about an hour or until it reaches 160 degrees F.
While the chicken is cooking, combine all sauce ingredients in a small bowl and mix well.
In a large bowl combine all the slaw ingredients.
When the chicken is done, use two forks to shred. Add chicken and sauce to bowl with slaw and toss to coat evenly.
Enjoy!
If you enjoy this recipe, there's more in my eCookbook! It's available as a digital download pdf file here:
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