This cabbage salad is so much more than just a slaw it’s filled with toasted coconut, cashews and a whole lot of freshness from the herbs, celery and zesty, ginger dressing – served with tasty Indian spiced chicken.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the chicken marinade (store in an airtight container in the fridge, ready to add the chicken the night before or the morning of cooking).
Ingredients:
- 3 Tbsp olive oil
- ¼ cup coriander (finely chopped)
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 1 Tbsp curry powder
- 1 tsp garam masala
Method:
- Add all the ingredients to a small bowl and mix well to combine.
Prepare the cabbage and kale (store together in an airtight container in the fridge).
- Finely slice ½ small cabbage.
- Finely chop ½ bag of kale.
Make the zesty, ginger dressing (store in a glass jar in the fridge).
Ingredients:
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp ginger (grated)
- 1 garlic cloves (crushed)
- 1 red chilli (finely chopped)
- 1 tsp dijon mustard
Method:
- Add all the ingredients to a glass jar and shake well to combine.
Tips
Tips
- When making a slaw like this you want to use a super sharp knife or mandolin to slice the cabbage as thinly as possible.
Shortcuts
Vegetables
- You can use white, red or savoy cabbage.
- Add some grated carrot.
Protein
- For a vegetarian option, swap out the chicken for paneer. Marinate the paneer in the same marinade, then place onto a lined baking tray with any excess marinade removed. Make sure the paneer isn’t crammed on the tray. Roast for 20 minutes, flipping halfway.
Other
- This salad would be delicious served with a dollop of mango chutney or raita.
Ingredients
Indian spiced chicken thighs
- 600g chicken thighs
- 3 Tbsp olive oil
- ¼ cup coriander (finely chopped)
- 1 Tbsp ginger (grated)
- 1 garlic clove (crushed)
- 1 Tbsp curry powder
- 1 tsp garam masala
Indian inspired slaw
- ½ small cabbage (finely sliced)
- ¼ bunch of celery (3-4) stalks (finely sliced)
- ½ bunch kale (finely sliced)
- 1 cup coriander (roughly chopped)
- ½ cup mint (roughly chopped)
- ½ cup cashews (roasted and roughly chopped)
- ¼ cup raisins
- ¼ cup toasted coconut threads
Zesty, ginger dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tbsp ginger (grated)
- 1 garlic cloves (crushed)
- 1 red chilli (finely chopped)
- 1 tsp dijon mustard
To serve (optional)
Method
- In a large bowl, add all the chicken marinade ingredients, except the chicken. Mix well until fully incorporated, then add the chicken; toss well.
- While the chicken is marinating, preheat the oven to 200 degrees celsius fan bake.
- Add the chicken to a lined baking tray and drizzle over a little more olive oil and season with salt and pepper. Pop into the oven and roast for 35 minutes, flipping halfway.
- While the chicken is cooking, prepare the salad. In a large bowl, add the cabbage, kale, celery, mint and coriander; toss well.
- In a jar or bowl, add all of the dressing ingredients. Shake or mix well to combine. Pour the dressing over the salad, then toss well – we like to use our hands to ensure all the ingredients are well dressed.
- Before serving, toss through the toasted coconut and the cashews.
- Once the chicken is cooked, cut into slices and serve on top of the salad, top with some optional pickled onions.
Variations
Vegetables
- You can use white, red or savoy cabbage.
- Add some grated carrot.
Protein
- For a vegetarian option, swap out the chicken for paneer. Marinate the paneer in the same marinade, then place onto a lined baking tray with any excess marinade removed. Make sure the paneer isn’t crammed on the tray. Roast for 20 minutes, flipping halfway.
Other
- This salad would be delicious served with a dollop of mango chutney or raita.
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