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.

Bang Bang Chicken Coleslaw Recipe 786x1048


Main Dish

  • 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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