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Miso Ginger Peanut Chicken Slaw

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5 from 1 review

This Miso Peanut Ginger Chicken Slaw is one of my go-to easy meals to prep for the week or serve for a crowd. It’s flavorful, healthy and made with simple ingredients. All gluten-free and dairy-free!

  • Prep Time: 10 mins
  • Total Time: 10 mins

Yield: 6 1x

Ingredients

Scale
  • 3 tablespoons white miso paste
  • 5 tablespoons filtered water
  • ⅔ cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1½ teaspoons sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger or 1 1/2 teaspoon grated ginger
  • 2 garlic cloves, minced
  • 3 cups cooked shredded chicken (I usually use rotisserie chicken)
  • ¾ cup peanuts, toasted
  • ½ cups chopped cilantro leaves
  • 3 cups shredded green or Napa cabbage (about 1 head)
  • 3 cups shredded red cabbage (about 1 head)
  • 2 large carrots, julienned
  • 4 green onions, chopped

Instructions

  1. In a blender or food processor, combine the miso, water olive oil, vinegar, salt, sesame oil, honey, ginger, garlic, and 3 tablespoons of water.
  2. Blend until smooth (add more water as needed if too thick!).
  3. In a large bowl, combine the chicken, peanuts, cilantro, green cabbage, red cabbage, carrots, and green onions.
  4. Drizzle with the dressing and toss to combine.
  5. Serve immediately.

Notes

*Store in fridge for 3 to 5 days. I recommend dressing day of so it’s not too soggy but also it’s great marinated for a bit!

  • Author: Rachel Mansfield

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https://rachlmansfield.com/miso-ginger-peanut-chicken-slaw/