Coleslaw with pulled chicken and peanut dressing
6 servings
40 minutes
Coleslaw with shredded chicken and peanut dressing is a vibrant mix of crunchy vegetables and tender chicken fillet enriched with a rich nutty flavor of the dressing. This salad has roots in European cuisine but gains a special character from exotic notes of lime, sriracha sauce, and sesame oil. The taste of the dish is a balance of the freshness of cabbage and the spiciness of the sauce, with a soft texture of chicken. The peanut-based dressing makes it rich and slightly creamy, while cilantro adds freshness. This salad is versatile: it can be a light standalone dish or an addition to the main dinner. A great choice for those who appreciate harmony of flavors and textures.
1
Prepare all the ingredients.
2
Boil the chicken fillet in salted boiling water for 15 minutes.
- Chicken fillet: 300 g
- Salt: to taste
3
Chop the cabbage.
- Red cabbage: 300 g
- White cabbage: 300 g
4
Cut the carrot and celery stalk into strips.
- Carrot: 1 piece
- Celery stalk: 3 pieces
5
Tear the chicken fillet into shreds by hand or do it faster using a planetary mixer with a paddle attachment.
- Chicken fillet: 300 g
6
For the dressing, mix lime juice, soy sauce, sriracha sauce, peanut butter, and sesame oil until smooth.
- Lime: 1 piece
- Soy sauce: 20 ml
- Sriracha: 20 ml
- Peanut butter: 20 g
- Sesame oil: 30 ml
7
Chop the cilantro not too finely.
- Cilantro: 10 g
8
In a large bowl, mix all the prepared vegetables, chicken, and dressing. Season with salt and pepper to taste.
- Chicken fillet: 300 g
- Red cabbage: 300 g
- White cabbage: 300 g
- Carrot: 1 piece
- Celery stalk: 3 pieces
- Lime: 1 piece
- Soy sauce: 20 ml
- Sriracha: 20 ml
- Peanut butter: 20 g
- Sesame oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
