0:35 Time · 17 Ingredients · 2 Steps

A fresh nutrient packed and super flavorful dish that can be made ahead of time!

0:30 Prepare
0:05 Marinade

varies

Ingredients

Broccoli Slaw (Bagged)
1 Count
Chicken Breast Or Rotisserie Chicken Breasts (Shredded)
2 Count
Cilantro (Bunch)
½ Count
Fresh Garlic Cloves
3 Count
Ginger Root
¼ Cup
Green Onions Cut Into 1/2 Inch Pieces Or Smaller
4 Count
Honey
3 Tablespoons
Lemon, Zested & Juiced
1 Count
Mint (Package)
½ Count
Red, Yellow or Orange Pepper Diced
1 Count
Rice Wine Vinegar
4 Tablespoons
Sesame Oil
1 Tablespoon
Shredded Cabbage (Bagged)
1 Count
Shredded Carrots (Bagged)
1 Count
Soy Sauce
3 Tablespoons
Sriracha Or Garlic Chili Sauce
1 Teaspoon
Vegetable Oil
2 Tablespoons

Steps

1

Pull out your food processor. Take the ginger root and if if has a bunch of little knobs jutting off the big tender cut them off. Take a regular spoon and use that to peel the ski off just like you would use a knife to take the skin off an apple. Cut the ginger into smaller pieces. Next smash the garlic cloves with the side of your kinfe and pull the skin off. Put the ginger and garlic in the food processor and pulse it untils it's ground up. Using a rubber spatula, scoop that out into a medium sized mixing bowl. Don't wash the food processors bowl yet? Next add the cilarntro and mint,pulse that until it's all ground up. Scoop out and add ot the bowl with the ginger and garlic.

Next add the rice vinegar, soy sauce, sesame oil, vegetable oil, honey and siracha or garlic chili sauce and lemon. Mix well and season according to taste. This will be thicker in consistency because of all hte ginger, garlic and herbs.

In another bowl mix the pulled chicken, broccoli slaw, pepper, shredded cabbage and carrots and vinaigrette until everything is coated. Put in an airtight container and refrigerate.

0:30
2

You may want to dress the salad as you use it, especially if you plan on using it throughout the week. If you do dress it ahead of time give the container a share or two to keep the flavors coating all hte ingredients periodically. Feel free to add in other veggies, for taste and color. This would also be amazing with shirmp and Thai basil.

0:05

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