Spruce things up with this easy red cabbage and carrot slaw, tossed with chicken and a delicious peanut dressing perfect for using up leftover roast chicken. Ideal for work lunches or a tasty side for any meal.
Ingredients
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¼ head red cabbage, finely shredded
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1 large carrot (or 2 medium), grated
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1.5 cups cooked chicken, shredded
Dressing
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80g peanut butter
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1½ tbsp soy sauce
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1 tsp rice wine vinegar or use juice 1/2 one lime
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1 tsp honey
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½ tsp sesame oil
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1–2 tbsp warm water (to loosen)
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¼ cup roasted peanuts
Method
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Finely shred the red cabbage and grate the carrot. Add to a large bowl with the shredded chicken.
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In a separate bowl, mix together the peanut butter, soy sauce, rice wine vinegar, honey, sesame oil, and warm water until smooth. Add a little extra water if needed to loosen the dressing.
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Pour the dressing over the slaw and toss everything together until well coated.
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Finish with roasted peanuts on top and serve.