Asian Chicken Slaw
Hearty and crunchy chicken and vegetable salad with a peanutty dressing.
Servings: 4
Equipment
- knife or food processor
- Rasp Zester or Grater optional
Ingredients
Salad
- 32 oz. Bag Coleslaw Mix or Shredded Cabbage
- 1 lb. Cooked Chicken Meat, shredded I prefer breast meat for this
- 2 cups Broccoli Florets blanched or lightly steamed
- 1 cup Sugar Snap Peas sliced diagonally
- 1 Red Pepper thinly sliced in 2 inches pieces
- 1 cup Sliced Scallions 1/2 inch pieces
- 1/2 cup Roasted Peanuts
Dressing
- 2 cloves Garlic minced
- 1/4 cup Soy Sauce
- 2 Tablespoons White Vinegar
- 2 Tablespoons Creamy Peanut Butter
- 1 Tablespoon Sugar
- 1 teaspoon fresh Ginger grated
- scant 1/2 cup Vegetable or Neutral Tasting Oil
- 2 Tablespoons Sesame Oil
Instructions
- In a very large bowl, toss together the coleslaw mix or shredded cabbage, chicken, broccoli, snap peas, red pepper and scallions.32 oz. Bag Coleslaw Mix or Shredded Cabbage, 1 lb. Cooked Chicken Meat, shredded, 2 cups Broccoli Florets, 1 cup Sugar Snap Peas, 1 Red Pepper, 1 cup Sliced Scallions
- In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger until well blended. Slowly whisk in the canola oil and sesame oil.2 cloves Garlic, 1/4 cup Soy Sauce, 2 Tablespoons White Vinegar, 2 Tablespoons Creamy Peanut Butter, 1 Tablespoon Sugar, 1 teaspoon fresh Ginger, scant 1/2 cup Vegetable or Neutral Tasting Oil, 2 Tablespoons Sesame Oil
- Toss the salad with the dressing. Add the peanuts. Toss again.1/2 cup Roasted Peanuts
Modifications
Salad
Because we are only getting grocery delivery every three weeks due to the pandemic and my autoimmune disease, I have been buying a lot of cabbage. I buy the whole heads because they last longer. I shred the cabbage with the slicing blade attachment to my food processor. WARNING. This is not easier! Use the bags if you can. I probably use double the cabbage that the original recipe calls for because we like it that way and my family needs more bulk per person in their dinner entree. We are not light eaters at dinner.
I have used grocery store rotisserie chickens in the past. I get either a teriyaki flavored one or the plainest one I can find so that the flavor goes with the dish. Even when I do my best to remove the skin I invariably leave some sauce or seasoning with the meat.
The other option I have been using is to poach a couple of chicken breasts in water on the stove. Small bite sized pieces work as well if it is easier to cut them than to shred them with your hands.
Lately, I have been using defrosted frozen florets that I lightly squeeze to get the water out of. I have also lightly steamed the broccoli florets for 3-4 minutes in the microwave in a covered container with about a half inch of water. The bell pepper and snap peas just need to be cut into bite sized pieces. This time I only needed to snap the snap peas in pieces because they were so crisp I didn't need a knife. Cutting some of the vegetables earlier in the day also saves me energy for the time before dinner when I am putting this together.
I used kitchen shears for the scallions which was a lot easier and more controlled.
Dressing
I make the dressing in the food processor. Put the garlic in first and run until the garlic is no longer being chopped and probably stuck to the walls of the processor bowl. It's fine.
Add in the rest of the dressing ingredients. I have been using the ginger paste in the tube that is found in the produce department at the grocery store lately. It's a lot more expensive than fresh ginger but I don't have to wear out my hands using the rasp grater. Another benefit of this product is that it lasts in the fridge a long time so I don't find mushy brown pieces of ginger root in the bottom of my crisper drawer a month later. Process all of the dressing ingredients in the food processor until it is smooth. Done!
Handicapped Cooking Tip: A coffee measure is 2 Tablespoons or an eighth of a cup. I use them all of the time for measuring to save myself the repetitive motion of measuring out a Tablespoon twice.
Be sure to use a very large bowl for the salad because you are going to have to mix this and you really don't want to "toss" the salad all over the counter and the floor. The spring tongs work best for my hands.
Dressing
I make the dressing in the food processor. Put the garlic in first and run until the garlic is no longer being chopped and probably stuck to the walls of the processor bowl. It's fine.
Add in the rest of the dressing ingredients. I have been using the ginger paste in the tube that is found in the produce department at the grocery store lately. It's a lot more expensive than fresh ginger but I don't have to wear out my hands using the rasp grater. Another benefit of this product is that it lasts in the fridge a long time so I don't find mushy brown pieces of ginger root in the bottom of my crisper drawer a month later. Process all of the dressing ingredients in the food processor until it is smooth. Done!
Handicapped Cooking Tip: A coffee measure is 2 Tablespoons or an eighth of a cup. I use them all of the time for measuring to save myself the repetitive motion of measuring out a Tablespoon twice.
Be sure to use a very large bowl for the salad because you are going to have to mix this and you really don't want to "toss" the salad all over the counter and the floor. The spring tongs work best for my hands.