Dinner for 6

Miso Ginger Chicken Slaw

Name: Miso Ginger Chicken Slaw
Total time: 35 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 3 tbsp white or yellow miso paste; 2/3 cup vegetable oil; 3 tbsp unfiltered apple cider vinegar; 3/4 tsp sea salt; 1 1/2 tsp sesame oil; 1 tbsp honey; 1 1/2 tsp grated ginger; 2 cloves garlic; 3 cups cooked shredded chicken; 3/4 cup sliced almonds; 1/2 cups chopped cilantro leaves; 3 cups shredded green or napa cabbage; 3 cups shredded red cabbage; 2 large carrots; 4 green onions; fried shallots (optional)

Shredded chicken and crisp cabbage mix with a miso-ginger dressing, carrots, almonds, and fresh cilantro.

$1.39per serving $

35 minstart to table

6servings

Japanese Dairy-free Budget Family Lunches Dinners No-cook Back to school Summer

Ingredients

3 tbsp white or yellow miso paste
2/3 cup vegetable oil
3 tbsp unfiltered apple cider vinegar
3/4 tsp sea salt
1 1/2 tsp sesame oil
1 tbsp honey
1 1/2 tsp grated ginger
2 cloves garlic
3 cups cooked shredded chicken
3/4 cup sliced almonds
1/2 cups chopped cilantro leaves
3 cups shredded green or napa cabbage
3 cups shredded red cabbage
2 large carrots
4 green onions
fried shallots (optional)

Steps

Whisk the miso, vegetable oil, vinegar, salt, sesame oil, honey, ginger, and garlic in a large bowl.
Shred the green cabbage, red cabbage, and carrots, then slice the green onions.
Add the chicken, cabbage, carrots, green onions, cilantro, and almonds to the bowl.
Toss the mixture until the dressing coats everything evenly.
Cover and refrigerate the slaw for 15 minutes before serving.
Check that the thickest part of the poultry reaches 165 F before serving.
Top with fried shallots if using.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.