A Quick, Cool Full-Meal Salad: Asian Slaw with Tamari Ginger Chicken

Ready to spend less time in a steamy kitchen and more on a breezy patio? Once the days start warming up and the sun's out longer, a wonderful hankering begins for lighter meals, cool salads and crunchy veggies.

Try this recipe for a cool, yummy, quick-prep salad that makes a complete meal. It was a winner in the Mambo Sprouts original recipe contest.

Note that the chicken needs to marinate overnight.

To Prepare Chicken

3 boneless, skinless chicken thighs
3 Tbsp. San-J Tamari
1 tsp. fresh grated ginger
1/8 tsp. black pepper

Cut chicken into 1” pieces. Toss with Tamari, ginger and pepper. Marinate overnight in refrigerator in shallow airtight container.

To Prepare Slaw

1/4 head green cabbage, thinly shredded
1/8 head red cabbage, thinly shredded
1 carrot, grated
1/4 cup red onion, diced
1 cup jicama, julienned

Dressing

1 Tbsp. dark miso paste
2 Tbsp. San-J Tamari
2 tsp. sesame oil
2 Tbsp. rice vinegar
1 tsp. fresh grated ginger
1/4 tsp. black pepper
Optional serving suggestions and garnishes: Butter lettuce, mandarin oranges, crispy Chinese noodles

Combine cabbage, carrot and onion in large bowl.

In small bowl, whisk together the miso paste, Tamari, sesame oil, rice vinegar, ginger and pepper. Drizzle ½ of the dressing over the slaw; toss to coat. Cover and refrigerate for 30 minutes.

Heat non-stick skillet over medium high heat. When pan is hot, toss in chicken. Cover and cook for 3 minutes, then turn. When chicken is cooked through, remove from heat and allow to cool.

To Serve

Add chicken and jicama to slaw mixture. Toss with remaining dressing.

Divide slaw into four equal portions and place onto lettuce leaves, or serve in a bowl. Garnish with oranges and noodles if desired. Serve immediately.

Makes 4 servings.