Super Light ‘Slaw with Chicken

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Super Light ‘Slaw with Chicken

Smoked chicken in a can may sound pretty unappetizing but it can actually be super delicious. Of course if you don’t believe me feel free to use BBQ chicken instead.

enough for 2
4 tablespoons whole egg mayonnaise
2 tablespoons lemon juice
1/4 white cabbage
1 bunch flat leaf parsley, leaves picked
1 can smoked chicken (160g/6oz) or 1/2 BBQ chicken

1. Combine mayonnaise and lemon juice in a large bowl. Season with salt & pepper.

2. Remove tough core from the cabbage then finely shave the cabbage using a sharp knife and a steady hand or a mandoline. Toss cabbage in the mayonnaise mixture along with the parsley.

3. Drain chicken (if using canned) or shred chicken if using BBQ. Toss in to the salad and serve.

Prepare Ahead?

This salad will happily keep in the fridge for a few days so is great to prepare ahead.

Leftover Potential

Will keep in the fridge for up to a week.

Variations

vegan – use vegan mayonnaise or replace mayonnaise with extra virgin olive oil. And replace the chicken with the same weight of roast nuts – almonds would be particularly good. Or try it with a drained can of white beans.

vegetarian – replace chicken with a couple of hard boiled eggs OR replace chicken with cooked or canned white beans.

pescetarian – replace chicken with canned tuna in oil.

egg-free – replace mayo with vegan mayonnaise or extra virgin olive oil.

colourful ‘slaw – play around with red cabbage or other cabbage. A handful of grated carrot might also be nice.

zucchini ‘slaw – replace cabbage with 2 – 3 zucchini, finely shaved into ribbons with a vegetable peeler or a mandoline.

spring ‘slaw – replace the parsley with 1/2 bunch green asparagus, shaved into ribbons with a vegetable peeler.

carb lovers / more substantial – serve with flat bread or boiled potatoes.

Problem Solving Guide

mayonnaise splitting or curdling – if you’ve used homemade mayo or your mayo isn’t as fresh as it should be, the lemon juice may cause it to split – next time use fresher mayo.

bland – make sure you’re generous with the salt and it may need a little more lemon juice if you like it sharp.

too creamy – sounds like you’ve got too much mayo. Get a clean bowl and scoop the salad out leaving as much excess dressing behind as you can. Transfer to the new bowl and toss. A squeeze of lemon can help overcome excess creaminess.

hard to eat – of the cabbage isn’t cut finely enough, it can be a bit difficult to eat – next time spend a bit more time chopping.

Waste Avoidance Strategy

mayonnaise – unopened in pantry or in fridge once opened.

lemon – will keep in a plastic bag in the fridge for months.

white cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

can smoked chicken – keep in the pantry.

1/2 BBQ chicken – use for another meal.

Serving Suggestions

With the chicken it’s great as a lunch or summer dinner on its own.

Or ditch the chicken and serve as a side salad / sauce with BBQ meat or chicken or grilled haloumi. Also lovely with fish – actually any protein is good here. The mayonnaise makes it part salad part sauce.

I love it with a simple steak.

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