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THAI CHICKEN & SLAW

Thai Chicken & Slaw image

This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon sesame oil
8 boneless skinless chicken thighs (about 2 pounds)
SLAW:
6 cups coleslaw mix
1 cup frozen shelled edamame, thawed
1 medium sweet pepper, chopped
1 tablespoon creamy peanut butter
1/2 teaspoon salt
4 green onions, sliced

Steps:

In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

Nutrition Facts : Calories 326 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

THAI CARROT SLAW

Thai carrot slaw image

Shred some carrots, peppers and onions, skip the mayo and mix with Asian flavours for a healthy coleslaw

Provided by Good Food team

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 9

Ingredients

4 large carrots , coarsely grated
1 red pepper , deseeded and finely sliced
1 small red onion , finely sliced
100g beansprout
1 small red chilli , finely chopped
3 tbsp fish sauce
3 tbsp lime juice
2 tsp caster sugar
handful roughly chopped coriander

Steps:

Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar. Pour dressing over the slaw and stir through coriander just before serving.

Nutrition Facts : Calories 78 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 2.3 milligram of sodium

THAI SLAW SALAD

Thai Slaw Salad image

Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

Provided by katie in the UP

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) shredded cabbage (coleslaw mix)
1/4 seedless European cucumber, sliced thin (I used 1/2)
1 small red pepper, seeded and thinly sliced (I've also used green ones, whatever I have on hand)
4 scallions, thinly sliced
20 leaves fresh basil, shredded
toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced (I use my micro plane)
1/4 cup rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.

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Thai Slawwhat You Needmake Itkraft Kitchens Tipsuse Whats On Hand Recipes

THAI CHICKEN & SLAW

This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania

THAI CARROT SLAW

Shred some carrots, peppers and onions, skip the mayo and mix with Asian flavours for a healthy coleslaw

THAI SLAW SALAD

Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

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