We’ve saved tons of time chopping by using our fabulous garlic and ginger coins to lend incredible flavor to this Asian-inspired Ginger Chicken Slaw. Crunchy cabbage, carrots and cilantro are tossed with a tangy lime dressing and garnished with toasted cashews for warm, nutty flavor and texture, making this slaw absolutely addictive. Serve it at your next BBQ or picnic lunch.
Serves 4
Recipe adapted from www.marthastewart.com
Ingredients
- 1 rehydrated Maranatha Farm Garlic Coin or 1 Tablespoon grated fresh garlic
- 1 rehydrated Maranatha Farm Ginger Coin
- 2 Tablespoons coconut oil
- 1 teaspoon lime zest
- 2 Tablespoons fresh lime juice
- ½ teaspoon honey
- Salt and black pepper
- 2 small bone-in, skin-on chicken breast halves (1 pound total)
- 4 cups shredded Savoy cabbage
- 2 cups peeled and julienned carrots
- Fresh cilantro leaves and chopped roasted cashews, for serving
Method
- Preheat oven to 425 degrees Fahrenheit. In a small skillet, cook ginger and garlic over medium heat in oil, stirring constantly, for 1 minute.
- Reserve 1 Tablespoon of garlic/ginger mixture and transfer remainder to a bowl. Whisk in lime juice, lime zest and honey. Season with salt and pepper.
- Brush reserved ginger/garlic mixture over chicken and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into the thickest parts (without touching bones) reads 165 degrees Fahrenheit, about 25 minutes. Let cool slightly, then shred into bite-sized pieces (discarding skin and bones).
- Toss chicken, cabbage and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.