ASIAN CHICKEN COLESLAW

November 4, 2012 · 6 comments

in Asian, Chicken, Dinner, Gluten Free, Recipes, Salad

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ASIAN CHICKEN COLESLAW
Serves 3-4

1 cup water
1/4 cup sugar
1 cup rice vinegar
2 tablespoons soy sauce
3 teaspoons sriracha
1/2 pound boneless, skinless chicken breasts, cooked
2 large carrots
1/2 red onion, sliced very thinly
5 cups nappa cabbage, sliced
1 small cucumbers, sliced very thinly
1 tablespoon sesame seeds
1 jalapeno, sliced very thinly
1 cup fresh cilantro leaves, chopped

Bring 1 cup water to boil. Make long strips of carrot with a vegetable peeler.

Combine with onion in a medium sized bowl with sugar, vinegar, and boiling water. Set aside.

Place chicken breasts into food processor with sriracha, soy sauce, and vinegar. Pulse until shredded finely.

Combine chicken, cabbage, jalapeno, cucumber, and cilantro in a large bowl.

Drain liquid from carrots and add to bowl. Toss and serve.

4.0 from 1 reviews
asian chicken coleslaw
 
Author:
Serves: 3-4
Ingredients
  • 1 cup water
  • ¼ cup sugar
  • 1 cup rice vinegar
  • 2 tablespoons soy sauce
  • 3 teaspoons sriracha
  • ½ pound boneless, skinless chicken breasts, cooked
  • 2 large carrots
  • ½ red onion, sliced very thinly
  • 5 cups nappa cabbage, sliced
  • 1 small cucumbers, sliced very thinly
  • 1 tablespoon sesame seeds
  • 1 jalapeno, sliced very thinly
  • 1 cup fresh cilantro leaves, chopped
Instructions
  1. Bring 1 cup water to boil. Make long strips of carrot with a vegetable peeler.
  2. Combine with onion in a medium sized bowl with sugar, vinegar, and boiling water. Set aside.
  3. Place chicken breasts into food processor with sriracha, soy sauce, and vinegar. Pulse until shredded finely.
  4. Combine chicken, cabbage, jalapeno, cucumber, and cilantro in a large bowl.
  5. Drain liquid from carrots and add to bowl. Toss and serve.

Adapted from A Cup of Jo.

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