Miso Peanut Chicken Salad W/ Edamame Slaw

Ingredients

1 rotisserie chicken

½ red cabbage, shredded

½ white cabbage, shredded

3 carrots, shredded

2 red chillies, deseeded and diced

Handful of mint, roughly chopped

300g frozen edamame beans

For the dressing:

1 heaped tbsp white miso

2 tbsp peanut butter

Zest and juice of 2 limes

2 tbsp fish sauce

1 tbsp soy sauce

1 tbsp maple syrup

2 tbsp toasted sesame oil

To serve:

Flaked almonds

Crispy chilli oil

Directions

Shred your chicken, cabbages, and carrots; dice your chilli and chop your mint.

In a bowl, mix all the dressing ingredients. Taste and adjust as needed (more soy for salt, more maple for sweetness – you get the gist). Blanch your edamame beans.

In a shallow pan, gently toast the almonds.

To serve, add all the ingredients to a bowl and mix thoroughly with your hands. Season with salt and pepper, then top with the flaked almonds and some crispy chilli oil, if you fancy.