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Lemongrass-Poached Chicken With Cabbage Slaw Lemongrass-Poached Chicken With Cabbage Slaw. Ingredients. Optional garnishes for serving.
In a medium pot, combine the chicken broth, ginger, garlic and lemongrass. Bring to a Serves: 4 | Serving Size: 3 cups. In a medium pot, combine the chicken broth, ginger, garlic, and lemongrass. Bring to a gentle simmer over moderate heat.
Add the chicken breasts, cover and reduce the heat to low. Gently simmer, flipping once, until cooked through, about 15 minutes. In a medium pot, combine the chicken broth, ginger, garlic and lemongrass. Bring to a gentle simmer over moderate heat. Add the chicken breasts, cover and reduce the heat to low.
Gently simmer, flipping once, until cooked through, about 15 minutes. Instead of the usual chips and pickle with your ham and cheese on rye, try this hot cabbage slaw. It’s different and delicious. Easy and quick to prepare, and economical as well.
This Hot Cabbage Slaw makes for a deliciously different side dish with chicken, fish, pork, or a sandwich. Click To Tweet. How to Make Hot Cabbage Slaw. For the cabbage slaw: 3 cups green cabbage — (shredded) 3 cups purple cabbage — (shredded) 2 medium carrots —, grated 1/2 small English cucumber —, chopped (optional) 4 tbsp vegetable oil 2 tbsp apple cider vinegar — (or more to taste) 1 tsp salt — (or more to taste) chopped parsley.
Toss cabbage, shredded carrots, scallions, cilantro, basil and cooked chicken pieces in a large bowl. Pour in dressing and toss until well mixed. Add in slightly crushed dry roasted cashews and sesame seeds, toss and refrigerate until ready to serve. This is usually best after a couple of hours when the cabbage softens and flavors meld a bit.
In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Step 2 Add the cabbag. Add chicken and reduce to simmer until cooked through, about 20 to 25 minutes. Remove from heat and when cool enough, shred the chicken. Add additional coconut milk and fish sauce and toss through the shredded chicken.
Season and set aside. Toss the slaw ingredients together in a large mixing bowl. Instructions. Toss the chicken, cabbage, scallions, and carrots together in a large bowl.
In a small bowl, whisk together the lime juice, fish sauce, sugar, and vinegar until the sugar is fully dissolved. Pour the dressing over the top of the salad and toss well to coat. Fold in the peanuts and mint. This is different twist on cabbage slaw.
It’s very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.
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