Miso-Ginger Chicken Slaw Recipe
This vibrant Miso-Ginger Chicken Slaw combines crunchy green and red cabbage with tender shredded chicken, coated in a savory and tangy miso-ginger dressing. The addition of toasted almonds and fresh herbs adds delightful texture and flavor, making it a perfect hearty slaw for a refreshing meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for cooking and shredding chicken and toasting almonds)
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
Ingredients
Dressing
- 3 tablespoons white or yellow miso paste
- ⅔ cup vegetable oil
- 3 tablespoons unfiltered apple cider vinegar
- ¾ teaspoon sea salt
- 1½ teaspoons sesame oil (toasted or untoasted)
- 1 tablespoon honey
- 1½ teaspoons grated ginger
- 2 garlic cloves, minced
- 3 tablespoons water
Slaw
- 3 cups cooked shredded chicken
- ¾ cup sliced almonds, toasted
- ½ cup chopped cilantro leaves
- 3 cups shredded green or Napa cabbage (from 1 head)
- 3 cups shredded red cabbage (from 1 head)
- 2 large carrots, julienned
- 4 green onions, chopped
- Fried shallots, for serving (optional)
Instructions
- Prepare the Dressing: In a blender or food processor, combine the miso paste, vegetable oil, apple cider vinegar, sea salt, sesame oil, honey, grated ginger, minced garlic, and 3 tablespoons of water. Blend the ingredients until the dressing is smooth and well emulsified.
- Assemble the Slaw: In a large mixing bowl, combine the cooked shredded chicken, toasted sliced almonds, chopped cilantro, shredded green or Napa cabbage, shredded red cabbage, julienned carrots, and chopped green onions. Pour the prepared miso-ginger dressing over the mixture.
- Toss and Serve: Gently toss all the ingredients together until the slaw is fully coated with the dressing. If desired, sprinkle fried shallots on top for added crunch and flavor. Serve immediately to enjoy the fresh, vibrant textures.
Notes
- To shred cooked chicken, poach, bake, or grill chicken breasts or thighs, then use forks to pull apart when cool enough.
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- If you prefer a sweeter dressing, add a little more honey to taste.
- The slaw is best served fresh but can be refrigerated for up to 1 day; the dressing may separate, so toss again before serving.
- Fried shallots are optional but add a nice crispy texture and extra flavor.
Find it online: https://miracooking.com/miso-ginger-chicken-slaw-recipe/
