Ingredients
- 1 tablespoon grated garlic
- 1 tablespoon freshly grated ginger
- 2 tablespoons coconut oil
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 small bone-in, skin-on chicken breast halves (about 1 pound total)
- 4 cups finely shredded Savoy cabbage
- 2 cups peeled and julienned carrots
- 1/4 cup fresh cilantro leaves
- 1/3 cup chopped roasted cashews
Instructions
- Preheat oven to 425°F (220°C).
- Heat coconut oil in a small skillet over medium heat.
- Add grated ginger and garlic, stirring for about 1 minute until fragrant.
- Remove 1 tablespoon of the ginger-garlic mixture and reserve it.
- Whisk lime zest, lime juice, sugar, salt, and pepper into the remaining ginger-garlic mixture to create the dressing.
- Place chicken breasts on a baking sheet and brush with reserved ginger-garlic mixture.
- Season lightly with salt and pepper and roast for about 25 minutes until chicken reaches 165°F (74°C).
- Cool slightly, remove skin and bones, and shred chicken into bite-size pieces.
- In a large bowl, combine cabbage, carrots, and shredded chicken.
- Pour dressing over the slaw and toss thoroughly.
- Top with cilantro leaves and chopped roasted cashews before serving.
Notes
- For best crunch, add cashews just before serving.
- Rotisserie chicken can be used for a quicker version.
- Napa cabbage can replace Savoy cabbage for a softer texture.
- Store dressing separately if preparing ahead for maximum freshness.
- Add chili flakes or sliced chili peppers for extra heat.
- This slaw is excellent for meal prep and tastes even better after chilling briefly.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
