Thai Peanut Chicken Slaw

For the coleslaw:
  • 2 c. thinly chopped cabbage
  • ½ kohlrabi, shredded
  • 1 head butter or red lettuce, torn
  • 1 medium carrot, shredded
  • ⅓ c. chopped cilantro
For the dressing:
  • 3 T. olive oil
  • 1 T. toasted sesame oil
  • ¼ c. apple cider vinegar
  • 3 T. honey or maple syrup
  • 1 T. dark soy sauce (or tamari)
  • 2 T. creamy peanut butter, slightly warmed
  • 1 clove garlic, crushed
  • 1 tsp. ginger grated
  • ½ tsp. chili flakes
For the chicken:
  • 2 T. cooking fat (I used bacon fat)
  • 2 boneless, skinless chicken thighs

Toss all the coleslaw ingredients (cabbage through cilantro) in a large serving bowl; set aside.

Combine all the dressing ingredients (olive oil through chili flakes) in a resealable glass jar; seal and shake vigorously to combine.

Heat the cooking fat of your choice in a heavy bottomed skillet over medium-high heat. Add the chicken and sear on both sides until cooked through, about 12-15 minutes total. When about 4 minutes of cooking time remains, add 3 tablespoons of the dressing; reserve the remainder. Coarsely chop the cooked chicken and add it to the coleslaw in the serving bowl.

Add the remaining dressing to the bowl as well and toss well to combine. Serve immediately. Store any leftovers tightly sealed in the refrigerator and use within 3 days.

  • Yields: 6-8 servings
  • Preparation Time: 20 minutes

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