Crunchy chicken coleslaw

30 Min
4 People
Rating starstarstarstarstar
Poached, shredded chicken tossed in a coleslaw style salad with peanut butter dressing.
1. Place chicken schnitzels into a frypan. Pour in enough water to cover the chicken, add spring onions ends (with roots), sliced ginger and garlic clove. Season with salt and pepper. Simmer, covered, for 10 minutes or until cooked through. Remove to a chopping board.

2. Whisk to combine peanut butter, 3 tbsp sweet chilli sauce, 2 tbsp soy sauce, 2 tbsp vinegar and 2 tbsp water.

3. Slice spring onions, cucumber and snow peas. Julienne or grate carrot, chop parsley. Toss in a large bowl with shredded cabbage.

4. Shred or thinly slice the poached chicken.

5. Add chicken and half of the dressing to the slaw, toss well to combine and adjust seasoning with salt and pepper if needed.

5. Serve chicken coleslaw into bowls topped with crushed peanuts and extra dressing to taste.
Chicken Schnitzels 600g
Spring Onions 1/3 Bunch *
Ginger 40g
Garlic 1 Clove
Peanut Butter 2 Slugs
Lebanese Cucumber 1
Snow Peas 1/2 Packet (125g) *
Carrot 1
Parsley 1/2 Bunch *
Shredded Cabbage 1/2 Bag (200g) *
Roasted Peanuts 1 Packet (50g)

* Ingredient also used in another recipe

From your pantry:
salt, pepper, soy + sweet chilli sauce, white or red wine vinegar