Chilli chicken slaw
Serves: 2
 
        Photograph by Jonathan Lovekin
Chilli chicken slaw
Serves: 2
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                                                            Nutritional information (per serving)
                            Calories
                                            641Kcal
                                        Fat
                                            42gr
                                        Saturates
                                            8gr
                                        Carbs
                                            17gr
                                        Sugars
                                            14gr
                                        Fibre
                                            6gr
                                        Protein
                                            44gr
                                        Salt
                                            0.6gr
                                         
        Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles 
                                            See more of Nigel Slater’s recipes
                                         
        Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles 
                                            See more of Nigel Slater’s recipes
                                        Ingredients
- 4 chicken drumsticks
- juice of 1 lemon
- 3 tbsp olive oil
- 2 sprigs of rosemary, leaves only
- 2 spring onions
- 2 red chillies
- 1 carrot
- 1 pak choi
For the dressing
- 1 tbsp groundnut oil
- 2 tsp toasted sesame oil
- 2 tbsp mirin
- 50g cashew nuts, toasted
Step by step
Get ahead
Make the dressing up to few hours ahead.
                    - Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken drumsticks in a roasting tin, squeeze over the lemon juice, pour in the olive oil and scatter over the rosemary. Roast for about 35-40 minutes till the chicken is golden.
- Trim and finely shred the spring onions. Shred the chillies, discarding the seeds. Peel and shave the carrots into thin curls with a vegetable peeler. Finely slice the pak choi. Put all the vegetables in a serving bowl.
- Mix the groundnut and sesame oils, stir in the mirin and the toasted cashews. Season to taste. Add to the vegetables and toss lightly. Remove the chicken from its bones, shred thickly then toss with the vegetables and dressing.
Tip
If you are sure everyone is up for chillies, slice them quite finely, if not, keep the slices larger so they can be removed by anyone who doesn't like them.
                                         
         
         
        