This Asian slaw salad features juicy chicken, sweet & smoky charred corn, nutty sesame seeds, and crunchy cabbage & carrot. This salad is the perfect balance of flavours and textures. It’s sure to be a hit any night of the week!
Asian Chicken Slaw Salad
Asian Chicken Slaw Salad
with charred corn, mixed sesame seeds & fresh ginger
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Asian Dressing
- Cabbage
- Carrot
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Green Leaves
- Mixed Sesame Seeds
- NOMU Oriental Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste the chicken with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
Mixed Sesame Seeds - 5ml
Corn - 40g
Free-range Chicken Mini Fillets - 150g
NOMU Oriental Rub - 5ml
Asian Dressing - 50ml
Fresh Ginger - 10g
Cabbage - 100g
Carrot - 120g
Green Leaves - 20g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
Mixed Sesame Seeds - 10ml
Corn - 80g
Free-range Chicken Mini Fillets - 300g
NOMU Oriental Rub - 10ml
Asian Dressing - 100ml
Fresh Ginger - 20g
Cabbage - 200g
Carrot - 120g
Green Leaves - 40g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
Mixed Sesame Seeds - 15ml
Corn - 120g
Free-range Chicken Mini Fillets - 450g
NOMU Oriental Rub - 15ml
Asian Dressing - 150ml
Fresh Ginger - 30g
Cabbage - 300g
Carrot - 240g
Green Leaves - 60g
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STAR OF THE SHOW
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, add the chicken back to the pan and baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, season, and set aside.
SLAW
In a salad bowl, combine the Asian dressing with the grated ginger, a sweetener, and seasoning. Toss through the charred corn, the sliced cabbage, the grated carrot or carrot matchsticks, the shredded green leaves, and ½ the toasted sesame seeds.
SET THE TABLE
Dish up the Asian slaw salad and top with the juicy chicken. Sprinkle over the remaining sesame seeds. Dig in, Chef!
Mixed Sesame Seeds - 20ml
Corn - 160g
Free-range Chicken Mini Fillets - 600g
NOMU Oriental Rub - 20ml
Asian Dressing - 205ml
Fresh Ginger - 40g
Cabbage - 400g
Carrot - 240g
Green Leaves - 80g
Woolies Products in this dish
