Asian Shredded Chicken Coleslaw Recipe

Ingredients for Asian Shredded Chicken Coleslaw

• 1/4 cup soy sauce (low sodium preferred)
• White Wine Vinegar
• Fresh Ginger
• Oriental Sesame Oil
• Sugar
• Dry Crushed Red Pepper
• Boneless Skinless Chicken Breasts
• Green Cabbage
• 1 cup thinly sliced celery
• Red Onion
• 1/2 cup chopped fresh cilantro

How to Make Asian Shredded Chicken Coleslaw

1. Cook chicken breasts: Boil, bake, or grill 2 boneless, skinless chicken breasts until cooked through (about 15-20 minutes). Shred chicken and set aside to cool.
2. Whisk together dressing: In a small bowl, whisk together 1/4 cup rice vinegar, 1/4 cup soy sauce (low sodium preferred), 2 tablespoons sesame oil, 2 tablespoons honey, 1 tablespoon grated ginger, and 1 clove minced garlic.
3. Combine dressing and chicken: In a large bowl, pour the dressing over the shredded chicken. Let it marinate for 5 minutes, allowing the flavors to meld.
4. Add the slaw: Add 8 cups shredded green cabbage, 1 cup thinly sliced celery, 1/2 cup thinly sliced red onion, and 1/2 cup chopped fresh cilantro to the bowl.
5. Season and chill: Season with salt and pepper to taste. Gently toss to combine. Cover and refrigerate for at least 1 hour (or longer for best flavor) to allow the flavors to fully develop.
6. Serve: Before serving, give the coleslaw a final toss and enjoy! Garnish with sesame seeds (optional).