Japanese chicken coleslaw with ginger almond dressing
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Laura Edwards.
Japanese chicken coleslaw with ginger almond dressing
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
707Kcal
Fat
47gr
Saturates
11gr
Carbs
31gr
Sugars
29gr
Fibre
8gr
Protein
39gr
Salt
0.6gr
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Ingredients
- 4 bone-in, skin-on chicken legs
For the coleslaw
- ½ red cabbage
- ½ white cabbage (we like using pointed cabbage)
- 2 medium carrots
- 1 x 200g pack radishes, trimmed
- ½ x 25g pack chives
- 1 x 31g pack coriander, leaves only
For the dressing
- 5 tbsp smooth almond butter
- 150ml lemon juice (2-3 lemons)
- 4 tbsp flaxseed oil or cold pressed extra-virgin olive oil
- 1½ tbsp tamari or soy sauce
- 4 tsp clear honey or pure maple syrup
- 4 tsp finely grated ginger
- 2 medium garlic cloves, chopped
Step by step
Get ahead
Make the dressing and prepare the salad up to a few hours ahead; dress and toss just before serving. Any leftover dressing can be stored for up to a week, covered, in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6. Season the chicken legs and roast them for 35-40 minutes until cooked, then shred with a couple of forks to cool the meat.
- Meanwhile, finely shred the cabbages, discarding the cores. Thinly slice the carrots into matchsticks, finely slice the radishes, chop the chives (reserving some to sprinkle over before serving) and coriander, and add them all to a large bowl.
-
Blitz the dressing ingredients in a blender with 2 good pinches of black pepper and 4 tablespoons water until smooth.TipFor crispy chicken skin, remove the skins after cooking, spread on a lined baking tray and return to the oven for 10 minutes. Break into pieces and scatter over the salad.
- Pour half the dressing into the bowl with the vegetables and mix well to coat.
- Arrange the salad on a platter and scatter over the shredded chicken. Garnish with the remaining chives and serve with the rest of the dressing on the side.
