Crunchy Thai Chick'n Slaw

Recipe:

Crunchy Thai Chick’n Slaw

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Serves: 4 people
Prep Time: 15 min
Cooking: 25 min
Recipe By: Simmer & Sage

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Ingredients

• 1 package of Abbot’s Butcher Slow Roasted Chick’n

• 1 head of green cabbage, shredded

• 2 cups dry chow mein noodles

• 2 cups matchstick carrots

• 1 cup diced scallions

• 3/4 cup roasted peanuts, roughly chopped

• 1/2 cup chopped cilantro

• 2 tablespoons + 2 teaspoons sesame oil, divided

• 1/3 cup creamy peanut butter

• 1 tablespoon soy-free soy sauce or liquid aminos

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice

• 1 tablespoon fresh ginger, minced

• 1 teaspoon chili garlic sauce

• 1 teaspoon coconut sugar

• 1 tablespoon water

Description

Hearty yet refreshing - this plant-based slaw is a delicious addition to any outdoor gathering or family celebration. Freshly chopped cabbage and crispy plant-based Chick'n are tossed with chow mein noodles, chopped scallions, carrots, ginger and peanuts. It's deeply savory, with a light and tangy twist. Enjoy it on a warm, summer day, as either a main dish or a satisfying side!

Method

1. Cook the Chick'n according to its package instructions and set aside.

2. Combine the cabbage, carrots, scallions and peanuts in a large bowl. 

3. Heat 2 tablespoons of sesame oil over medium heat in a medium-sized skillet. Add the Chick'n and cook on the stovetop until browned. Once cooked, add the Chick'n to the cabbage mixture. 

4. In a separate bowl, whisk together the peanut butter, 2 teaspoons of sesame oil, soy-free soy sauce, vinegar, lime juice, ginger, chili garlic sauce, coconut sugar and water. Pour this over the cabbage mixture and toss to combine. 

5. Just before serving, mix in the chow mein noodles and cilantro. Enjoy!