Asian ‘Slaw with BBQ Chicken

Asian ‘Slaw with BBQ Chicken

Commercial BBQ chicken can be a brilliant solution for a quick meal. All it takes is to pull together a quick salad on the side for something healthy and delicious rather.

serves: 2
takes: 15 minutes
2 tablespoons lime juice
1 tablespoon soy sauce
1/4 cabbage, shredded on a mandoline
1 carrot, grated
1/2 BBQ chook (chicken), to serve

1. Combine lime juice, soy & 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.

2. Toss carrot and cabbage in the dressing.

3. Serve salad with chicken chopped into quarters.

Leftover Potential?

Will keep in the fridge for a week or so but the texture will lose its crunch. I actually like it after a few days when it’s a little soggy. If you’re a crunchy-salad-only type of person, best to eat it fresh.

Variations

carnivore – feel free to shred the chicken into bight sized pieces and toss it through your salad.

vegetarian / vegan – serve the slaw as part of an asian meal OR replace the chicken with a few generous handfuls of roasted cashew nuts and shaved coconut flakes or some boiled eggs.

italian ‘slaw – replace the lime juice with sherry vinegar and serve sprinkled very generously with finely grated parmesan cheese.

herby – serve sprinkled with fresh herbs such as coriander (cilantro), parsley, mint or basil.

duck – serve with a BBQ Chinese duck instead of the chicken.

soy-free – skip the soy and season with salt or fish sauce instead.

different cabbage – pretty much all cabbage works here. Try Chinese or savouy or even a red cabbage. Tiny brussels spouts in season would also be delish.

carb lovers / more substantial – toss rice noodles cooked as per the packed into the slaw. Or serve with steamed rice.

more substantial (low carb) – add some cashews.

more veg – add mint leaves, coriander leaves (cilantro), cucumber and/or bean sprouts to the slaw.

paleo (grain, legume & dairy-free) – use coconut aminos or fish sauce instead of soy sauce.

Waste Avoidance Strategy

limes – will keep in the fridge for months.

soy sauce – pantry.

cabbage, carrot – will keep wrapped in a plastic bag in the fridge for weeks if not months. Can be frozen.

BBQ chook (chicken) – use for another meal or freeze.

Problem Solving Guide

too dry – splash in some more lime juice and oil to make the dressing go further. Next time use a smaller cabbage or make a larger batch of dressing.

can’t find BBQ chicken? – roast your own. 1 hour in the oven at 200C (400F) usually does the trick.

too bland – season with a little more salt or soy or try upping the lime. Adding in the zest from the lime will also help.

not spicy enough – serve with some chilli oil or dried chilli flakes so you can adjust the chilli heat level to suit your taste.

Serving Suggestions

Great as a super quick lunch or dinner on its own. Also great for picnics. Just wait until you’re ready to serve before tossing the cabbage and carrot in the dressing.

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