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Sesame ginger chicken slaw with shredded green and red cabbage, carrot and toasted sesame seeds
Emily Carter

High Protein Sesame Ginger Chicken Slaw

5 from 1 vote
A high protein chicken slaw with 44g of protein per serving that stays crunchy for four days. Cabbage, carrot and shredded chicken with a sesame ginger dressing.
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Prep Time 25 minutes
Resting 20 minutes
Servings: 4
Course: Salad
Cuisine: Asian
Calories: 401
Ingredients Method

Ingredients
  

Slaw
  • 500 g 3½ cups cooked chicken breast, shredded
  • 500 g about 6 cups green cabbage, finely shredded
  • 300 g about 3¾ cups red cabbage, finely shredded
  • 200 g 1¾ cups carrot, grated
  • 100 g 7 scallions, sliced
  • 20 g 2 tablespoons sesame seeds, toasted
Sesame ginger dressing
  • 30 g 2¼ tablespoons toasted sesame oil
  • 40 g 2½ tablespoons rice vinegar
  • 30 g 2 tablespoons soy sauce
  • 30 g 2 tablespoons fresh ginger, grated
  • 10 g 3 cloves garlic, grated
  • 20 g 1½ tablespoons fresh lime juice

Method
 

Prepare the cabbage
  1. Finely shred both cabbages and place them in a colander. Scatter over about a teaspoon of salt, toss, and leave for 20 minutes over the sink.
  2. Squeeze the cabbage firmly in handfuls to drive out the water, then pat it dry with a clean towel.
Assemble
  1. Grate the carrot, slice the scallions, and toast the sesame seeds in a dry pan for 2 minutes.
  2. Whisk the sesame oil, rice vinegar, soy sauce, grated ginger, grated garlic and lime juice together to make the dressing.
  3. Combine the squeezed cabbage, carrot, scallions and shredded chicken in a large bowl and toss.
  4. Store the slaw undressed, with the dressing and sesame seeds in separate containers. Dress each portion as you serve it, about 2 tablespoons per portion, and let it sit 5 minutes before eating.