Chicken and coleslaw is a combination I absolutely love! Whether my chicken is fried, baked or barbecued, (you might like to try this along with my Ultimate Barbecued Chicken Wings, Easy Crispy Buffalo Wings or Crispy Chicken Bites) a great coleslaw makes the meal come alive and allows me to enjoy my veggies in a fun way.
For me, a great coleslaw has bags of flavor but I don't necessarily enjoy my coleslaw engulfed in stodgy, heavy sauces - a coleslaw should have a bright and alive with a flavor and that can cut through the richness of the rest of the meal. In this recipe, the soy sauce imparts a lovely umami-like saltiness while the balsamic adds a lovely sweet acidity and the sesame oil adds an inviting warmth to this Asian inspired dish.
Now for those of you who think salads are boring, you'll definitely think again after you try this one! Not only is this salad healthy and a snap to whip up but it is oh so versatile as well! It the perfect accompaniment with most roasted or barbecued meats and makes a great addition to wraps and burgers too!
YOU WILL NEED
1 heaped teaspoon sesame seeds
4 cups finely chopped cabbage - use can use 50/50 mix of green and red cabbage if you like
2 grated carrots
2 teaspoons soy sauce
4 tablespoons extra virgin olive oil
2 tablespoons good quality balsamic vinegar
3-4 drops sesame oil
4-5 teaspoons light brown sugar (start with less, taste, and add more if desired)
1 heaped teaspoon sesame seeds lightly toasted (you can use a pan or grill)
1 spring onion, very finely sliced (optional but yummy)
In a small frying pan place sesame seeds on medium/high heat and keep shaking the pan to ensure they do not burn. As soon as you can smell their aroma and they are slightly darker in color they are done - this will take just a couple of minutes. Alternatively place on a baking tray in the oven and grill over medium heat until fragrant and set aside.
Place chopped cabbage and grated carrots in a large bowl and toss to combine.
In a small measuring jug or bowl add the soy sauce, extra virgin olive oil, balsamic vinegar, sesame oil and brown sugar. Whisk well to combine and pour through the sald and toss again.
Sprinkle over the toasted sesame seeds and spring onions (if using) over the salad and lightly toss again.
Serve immediately. If not serving immediately keep your cut salad in an airtight container in the fridge until ready to serve and reserve the dressing and toasted sesame seeds until ready and then toss through and enjoy.
SERVES 4-6 AS A SIDE DISH