Asian Chicken Slaw

Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes (if cooking chicken fresh)

Total time: 25 minutes

Ingredients

For the Slaw:

• 3 cups shredded green cabbage (or coleslaw mix)

• 1 cup shredded purple cabbage (optional, for color)

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 2 scallions, thinly sliced

• 1/2 cup chopped cilantro

• 1/4 cup chopped roasted peanuts or cashews (optional, for crunch)

• 1/4 cup crispy wonton strips

• 2 cups grilled teriyaki chicken (rotisserie works great too!)

For the Dressing: you can use a simple store-bought sesame dressing for this too make things much quicker)

• 1/4 cup rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon honey

• 1 tablespoon fresh lime juice

• 1 tablespoon grated fresh ginger (or 1 tsp ground)

• 1 garlic clove, minced

• 1 teaspoons sriracha

Directions

1. In a small bowl or jar, whisk together all the dressing ingredients until well combined. Taste and adjust seasoning.

2. In a large bowl, combine the cabbage, carrots, bell peppers, scallions, and cilantro. Toss with the chicken.

3. Pour the dressing over the slaw and toss until everything is evenly coated. Let it sit for at least 5–10 minutes so the flavors can meld.

4. Sprinkle chopped peanuts or cashews and wonton strips on top before serving for extra crunch. Serve cold or at room temp.

Talk soon,

Mary