Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reduce and Repair
Cooking Time: Under 30 minutes
Prep: 10 mins
Cook: 20 mins
Yields: 2 servings
This tasty chicken coleslaw comes from Charlotte Miller from Food & Joy and is a perfect mid-week meal.
- 1 medium free-range chicken breast
- ¼ cup Chinese rice wine (Shaoxing)
- ¼ cup gluten-free soy sauce (eg. Tamari)
- 1 inch ginger, grated
- 1 cup cabbage, shredded
- 1 medium carrot, grated
- 1 cucumber, grated
- 1 fennel, finely sliced
- 1 zucchini, grated
- ½ cup cilantro, washed and chopped
- 2 scallions, green parts only
- 2 tbs white sesame seeds, toasted
- 1 oz gluten-free soy sauce
- 2 tbs sesame paste (eg. Tamari)
- 1 tbs black vinegar
- 1 tbs sesame oil
- 1 tbs ginger grated
- 2 tsp sugar
- 1 tbs rice wine vinegar
- ½ tsp sichuan peppercorns, ground
- Preheat the oven to 320F.
- Place the chicken, rice wine, soy and ginger into a deep tray with a ½ cup of water.
- Cover with foil and cook for 18-20 minutes until just cooked through.
- Remove from liquid and set aside to cool then shred meat. Refrigerate until required.
- Combine dressing ingredients and set aside.
- Slice green parts of scallions.
- Combine chicken with salad ingredients and toss through dressing to serve.
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