A light crunchy cabbage, red pepper, and chicken slaw sweetened with crisp Asian pear and rounded out with a zesty, herby dressing. (Skip to recipe.)
I love having leftover cooked chicken in the fridge. There are so many ways to use it. Aside from my favourite way of sandwiching it between two slices of mayonnaise-slathered toast, with a good sprinkling of salt and pepper, the best way to serve cooked chicken is to add it to a colourful crunchy slaw like this one. The hit of protein turns the salad into a light meal, or makes a great side dish. Try serving it with a baked sweet potato drizzled with coconut oil or tahini, or with a piece of crusty bread or toast.
Asian pears are so good right now – heavy and sweet and crisp. They add a delightful juicy crunch and a subtle fruitiness to this simple slaw, while the dressing gets its hit of flavour from dried basil and toasted sesame oil – a great combination.
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Kitchen Frau Notes:You can make this salad without the chicken, too, and it’s a refreshingly light slaw that is great as a side dish.
Asian Pear and Chicken Slaw
- 4 cups (300gms) shredded cabbage (about ¼ of a large head)
- 1 red pepper
- 2 green onions (spring onions or scallions)
- 1 Asian pear
- 2 cups (250gms) shredded or julienned cooked chicken (optional)
- 1 handful cilantro sprigs (about ½ cup, chopped)
- 3 tablespoons toasted sesame seeds
for the dressing:
- 3 tablespoons rice vinegar
- 1½ tablespoons tamari or soy sauce (gluten free, if necessary)
- 4 tablespoons neutral-tasting oil (I like grapeseed oil)
- 1 tablespoon toasted sesame oil
- 2 teaspoons dried basil
- a pinch of cayenne pepper
Core the cabbage and shred it finely by hand.
Core the red pepper and cut it into fine strips. Cut the white and light green parts of the green onions into lengthwise strips, then cut the onions into about 1½ inch (4cm) lengths. Cut the Asian pear into quarters, cut out the cores, then slice the quarters thinly, stack the slices, and cut them into julienne strips. Roughly chop the cilantro sprigs.
Combine all the dressing ingredients in a small jar or cup. Shake or whisk them to combine them.
In a large bowl, combine all the salad ingredients. Pour the dressing over, and toss gently to combine.
Makes about 8 cups (2 litres) if using chicken, serving 4 as a main dish, or 8 as a side dish.
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