Asian Slaw with Crack Sauce & Shredded Chicken
June 05, 2017 | Serves 4
- 1 Roast Chicken
For the Slaw:
- 1 Large Head of Cabbage (Chinese Cabbage works best)
- 2 Spring Onions
- 2 Teaspoons of Harissa or Thai Chilli Paste
- 3 Tablespoons of Sesame Oil
- 3 Tablespoons of Apple Cider Vinegar
- 1 Tablespoon of Tamari
For the Crack Sauce:
- 1/4 Cup of Sesame Seeds
- 3 Cloves of Garlic, Minced
- 2 Tablespoon of Miso Paste
- 2 Tablespoons of Tahini
- 2 Tablespoons of Tamari
- 1 Tablespoon of Apple Cider Vinegar
- 1 Tablespoon of Sesame Oil
Optional: Crispy Chili Oil
This is my favourite dinner at the moment. I make the crack sauce in bulk and have it on busy nights when I can just run into the shop on the way home, grab a gorgeous rotisserie chicken and a cabbage and have it ready a few minutes after coming in the door. It’s also perfect for Monday nights if you’ve got lots of chicken leftover from a Sunday roast. The ‘crack’ sauce, as my family and I call it, is so called because it is incredibly addictive – I’m not exaggerating when I say some of us (ahem) have been known to eat it with a spoon straight from the fridge. I recommend doubling it and keeping a jar in the fridge, I’ve yet to find something it doesn’t taste amazing on.
Slice the cabbage thinly into shreds and chop the spring onion. Add them to a large bowl. Combine all of the slaw dressing ingredients and whisk well. Pour it over the cabbage and toss.
To make the sauce, add the sesame seeds and minced garlic to a frying pan on medium, high heat. Toast them for a few minutes, tossing regularly until golden brown.
Add the sesame seeds and garlic to a small bowl with all of the other sauce ingredients. Whisk well until you have a smooth, thick sauce.
Use your hands to pull the chicken into shreds, use as much meat as you can (keep the bones for bone broth!).
Pile the chicken on top of the slaw and drizzle on the crack sauce. Dig in!