Thai-slaw-with-honey-soy-chicken-and-miso-dressing
Thai-slaw-with-honey-soy-chicken-and-miso-dressing

THAI SLAW SALAD WITH HONEY CHICKEN & MISO DRESSING

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Ingredients

CHICKEN MARINADE:
500g boneless, skinless chicken breast, chopped
1 tbsp soy sauce
¼  cup rice wine
½ tbsp sesame oil
1 spring onion, diagonally sliced
1 tsp NOMU Black Pepper
1 piece of ginger about the size of a thumb, peeled and chopped

CHICKEN GLAZE:
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice wine

COLESLAW:
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups carrots, julienned
¼ cup chopped fresh parsley
¾ cup mixed seeds

MISO DRESSING:
3 tbsp NOMU Olive Oil
1 ½ tbsp rice vinegar
2 tsp miso paste
¼ tsp sesame oil
½ tsp honey
½ tsp soy sauce

1 lime, cut into halves

Directions

CHICKEN

Preheat oven to 200° C.

Combine the marinade ingredients and pour over the chicken pieces. Set aside to marinate for 30 minutes.

Add the glaze ingredients to a saucepan over low heat, and let the glaze thicken until syrupy.

Drain the chicken from the marinade and place the chicken pieces onto an oven tray and bake for 10 minutes. Brush pieces with glaze and bake for a further 10 minutes. Repeat another two times, until the surface is slightly charred. Set aside to cool.

COLESLAW

In a medium mixing bowl, combine the cabbage, carrots, and parsley and set aside. Measure out your seeds into a small frying pan. Toast over medium heat, stirring frequently. Pour the toasted seeds into the mixing bowl and toss to combine.

MISO DRESSING

Combine the ingredients in a bowl and whisk until smooth.

Dish your slaw into a serving bowl and add your chicken pieces and miso dressing to finish. Add a squeeze of lime juice (optional).

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