I have a lovely friend, Melinda, who is an incredible cook. There’s nothing she’s made that I have found to be less than delicious. On Monday, she and I were talking about what we had cooked over the weekend, and she described to me a slaw that she’d made the night before. Just her description made me want to eat a bowl at that moment. She gave me a list of the dressing ingredients, and finally, last night, I made the slaw. WOW! So good, so crisp, so fresh. Just yummy! The husband even ate it, although he did eat around the onion. He said he’d prefer less onion, but he liked it. As you all know, that’s a big thumbs up, coming from him. To go along with the slaw, we had broiled chicken tenders and steamed basmati rice. The entire meal came together in less than 40 minutes, which gets two thumbs up from me!
Thai Slaw with Sweet Chili Sauce-glazed Chicken Tenders Printable recipe
1 medium-sized Napa cabbage, finely shredded
2 carrots, sliced into matchsticks or shredded
1/2 red bell pepper, finely sliced
1/2 yellow bell pepper, finely sliced
1/2 red onion, finely sliced
Cilantro, chopped. 1-2 teaspoons (forgot to add this)
2 tablespoons Thai sweet chili sauce
1 tablespoon fish sauce
1-2 teaspoons sesame oil
1 teaspoon rice wine vinegar
Juice from 1/2 lime
In a large bowl, toss slaw ingredients together. In a small bowl, whisk together the dressing ingredients and pour over slaw. Toss to mix, and serve immediately.
Whisk together the sweet chili sauce, fish sauce, and Sriracha, if using. Pour over chicken tenders and refrigerate for 8 hours.
Before cooking, turn oven to broil.
Remove chicken from marinade and broil until chicken is cooked through.
Serve alongside slaw and steamed basmati rice, if desired.