Asian Slaw with Chicken
This slaw is a harmonious blend of textures and flavors that promises to enchant your palate. This delightful salad combines fresh vegetable crunchiness with chicken's tender succulence, all tied together with a zesty, aromatic dressing that captures the essence of Asian cuisine.
Equipment
- knife
- cutting board
- Mixing bowls
- Spatula
- Salad Tosser spoons
- Tongs
Ingredients
- 1 medium carrot, peeled, sliced, and cut into thin strips
- 1 cup shredded savoy or green cabbage
- 1 cup shredded red cabbage
- 2 stalks green onions, sliced
- 1 cup edamame, peeled and steamed
- 1 cup blanched broccoli florets
- 2 cups cooked and shredded chicken, rotisserie or cooked chicken breast
SAUCE:
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons creamy peanut butter
- 1 garlic clove, grated
- 1 teaspoon grated ginger
- 1/4 teaspoon red chili pepper flakes
Instructions
- PREP THE VEGGIES: Peel and slice the carrot, then cut it into thin strips. Shred the savoy and red cabbage. Slice the green onions. Add peeled and steamed edamame and blanched broccoli florets. Set them aside. See NOTE #1
- FOR THE CHICKEN: You can buy a rotisserie chicken and shred the meat which will equal 2 cups. See NOTE #2
- MAKE THE SAUCE: In a measuring cup or small bowl, combine soy sauce, sesame oil, rice vinegar, water, honey, peanut butter, garlic, ginger, and red chili pepper flakes. Stir until all ingredients are well combined. See NOTE #3
- SERVE: In a large bowl, combine mixed cabbages, thinly sliced carrot, green onions, edamame, and blanched broccoli florets. Add the cooked shredded chicken and mix into the slaw. Pour the peanut dressing over the slaw, tossing everything to ensure the slaw is well-coated. Let it sit for a bit to marinate and soften slightly, which enhances the flavors. Option: Garnish with chopped cilantro and sesame seeds. See NOTE #4
Video
Notes
NOTE #1: How to blanch your broccoli florets:
Bring a large pot of water to a rapid boil and add a pinch of salt. The salt helps to maintain the vibrant green color of the broccoli. While the water is heating, prepare a bowl of ice water; this will be used to stop the cooking process immediately after blanching. Once the water is boiling, carefully add the broccoli florets to the pot. Let them cook for about 1-2 minutes, or until they are bright green and slightly tender. The exact time will depend on the size of the florets.
Using a slotted spoon, quickly transfer the blanched florets from the boiling water to the ice water. This ‘shock’ halts the cooking process, preserving the broccoli’s crisp texture and vivid color. After the broccoli has cooled in the ice bath for a minute or two, drain it well.
NOTE #2: How to cook or blanch your chicken breast:
You’ll need to start by bringing a pot of water to a boil. It's important to use enough water to completely submerge the chicken breasts. For extra flavor, you can add seasonings to the water, such as salt, pepper, garlic, or herbs. Once the water is boiling, gently place the chicken breasts in the pot and let them simmer. The key is to maintain a gentle simmer rather than a rolling boil, as this will keep the chicken tender. Depending on the size of the breasts, this should take about 15-20 minutes. You can check if the chicken is done by ensuring it has reached an internal temperature of 165°F (74°C) using a meat thermometer.
After the chicken is cooked, remove it from the pot and let it cool enough to handle. This is crucial as handling hot chicken can lead to burns, and it will be too soft to shred properly. Once it's cool, you can begin shredding. The easiest way to shred chicken is by using two forks. Hold the chicken steady with one fork and use the other to pull and tear the meat into thin strips. For finer shreds, you can also use your hands to pull the chicken apart, or for a quicker method, you can use a stand mixer fitted with a paddle attachment on a low setting for a few seconds.
NOTE: #3: How to achieve a smooth sauce for your Asian Slaw
The secret to a smooth sauce lies in the whisking. Combine all your ingredients in a bowl and whisk vigorously until the mixture is completely homogenous and velvety. If the sauce seems too thick, adjust by adding a little more warm water until it reaches the desired consistency. Taste and adjust the seasonings, adding more sweetness, sourness, or heat as needed.
NOTE #4: You can serve your Asian Slaw with rice dishes, noodles, dumplings, or spring rolls. When planning your meal, consider the balance of flavors, textures, and temperatures to ensure a harmonious dining experience. Each of these sides not only complements the Asian Slaw with Chicken but also adds its unique character to the meal, making it more satisfying and enjoyable.