Asian-style slaw with crispy chicken and a creamy chilli dressing.
This Asian-style slaw is everything you want in one bowl – crunchy, creamy, spicy and so easy to make.
I’ve made it with two kinds of pointed cabbage – green and red – tossed in a creamy chilli dressing made from light mayonnaise, a little crème fraîche, sweet chilli sauce, soy sauce, honey, lime and parsley. The dressing brings everything together and keeps the salad wonderfully juicy – and there’s plenty of crunch from the cabbage, carrot and spring onions.
The icing on the cake is the crispy cornflake chicken: I halve chicken breast fillets horizontally and coat them in flour, egg and a crumb made from blitzed cornflakes, onion powder, paprika, garlic powder, salt and freshly ground pepper – then pan-fry them until golden and crisp. It gives a seriously crunchy coating and a lovely contrast to the fresh salad.
The salad is finished with crispy chilli oil, extra spring onions, chilli dressing and, if you like, chopped peanuts or sesame seeds – a salad with crunch in every single bite.
AD // This recipe was created in partnership with EASIS.dk, using their gluten-free cornflakes with no added sugar and their sweet chilli sauce with no added sugar – two really good products, perfect if you want to avoid added sugar but still have plenty of flavour.
EASIS makes a wide range of products with no added sugar – sweet treats, store-cupboard staples and easy meal solutions. You’ll find their products in most Danish supermarkets and on their website.
I hope you’ll give my Easis recipe a try – you’ll find it below.
Asian-style slaw with crispy chicken
Ingredients
Crispy chicken
- 2 large chicken breast fillets
- 100 g Easis cornflakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 4 tbsp plain flour
- 1 egg, beaten
- Salt and freshly ground pepper
- Oil for frying
Chilli dressing
- 100 ml mayonnaise – light if you like
- 50 ml crème fraîche
- 4 tbsp Easis sweet chilli sauce
- 1 tbsp soy sauce
- 2 tsp honey
- 1 lime, juice of
- 2 tbsp parsley, finely chopped
Salad
- 1 small pointed (sweetheart) cabbage, finely shredded (ideally 2 colours – approx. 500 g)
- 200 g carrots, grated
- 200 g edamame beans, defrosted
- 4 spring onions, finely sliced
- Chopped peanuts or sesame seeds for the top (optional)
- Crispy chilli oil
Method
- Halve the chicken breast fillets horizontally (parallel to the board) so you have 4 thin, flat fillets. Season with salt and freshly ground pepper.
- Blitz the cornflakes, spices, salt and freshly ground pepper in a blender or food processor to a medium-fine crumb.
- Dip the chicken fillets in the plain flour, then the egg, and finally in the cornflake mixture.
- Heat a generous glug of oil in a frying pan and fry the chicken until cooked through, golden and crisp on both sides.
- Mix the ingredients for the chilli dressing and toss with the shredded cabbage, carrots, edamame and half the spring onions. Season to taste with salt and freshly ground pepper and divide the salad between 4 plates.*If you like, save a little dressing for the top, or make a little extra.
- Slice the chicken and arrange it on top of the slaw, scatter over the remaining spring onions and drizzle with crispy chilli oil, plus extra dressing and chopped peanuts or sesame seeds if you like.
Nutrition
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Hej Anette
Det er jeg så glad for at høre – tusind tak fordi du giver dig tid til at skrive det 🙂
Warm wishes, Dianna