Chicken and Cashew Slaw with Miso Ginger Dressing

4.6

serving(s): 1

ingredients

  • 100g skinless chicken breast, cut into strips
  • 1/4 tsp. olive oil
  • Himalayan salt
  • pepper
  • 1 tbsp. fresh coriander, chopped
  • 1/2 tsp. sesame seed
  • 15g raw cashew, lightly crushed
  • 150g cabbage coleslaw, without dressing

Miso Ginger Dressing

  • 1 tsp. soy sauce, gluten free
  • 1 tsp. rice wine
  • 1 tsp. lime juice
  • 1/2 tsp. honey
  • 1 tsp. brown miso, salt reduced
  • 1g raw ginger, peeled
  • 1 tsp. sesame oil
  • 1/2 tsp. olive oil

instructions

  1. Heat olive oil in a non stick pan over medium temperature and cook the chicken strips stirring for several minutes until cooked through. Season with salt and pepper.
  2. Separately combine the ingredients for the dressing. Lightly chop the coriander.
  3. Add the coleslaw mix to a large bowl, stir through the chicken strips and chopped coriander. Sprinkle with crushed cashews and sesame seeds.
  4. Dress the salad and serve.

nutrition

(based on serving size)

  • Calories

    455 cal
  • Protein

    40.04g
  • Fat, total

    25.80g
  • - saturated

    5.30g
  • Carbohydrate

    11.96g
  • - sugars

    8.54g
  • Sodium

    625.88mg

similar recipes