Go to all recipes
Asian style salad with ‘core’ slaw

Asian style salad with ‘core’ slaw


Perk up leftover roast chicken with this nutty slaw, using the stems of hearty veggies like broccoli and cauliflower

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1433kj 343kcal
  • Fat
    Med 26%
  • Saturates
    Low 19%
  • Sugar
    Low 11%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 3 tbsp Co-op smooth peanut butter
  • 1 tbsp Co-op white wine vinegar
  • 1 tbsp Co-op reduced salt dark soy sauce
  • 1 tsp Co-op Fairtrade light brown soft sugar
  • Juice of ½ lime, plus wedges to serve
  • Stalk and stems of 1 head broccoli, trimmed and shredded, plus a few florets
  • Stalk and stem of 1 cauliflower, trimmed and shredded
  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • 1 red chilli, deseeded and sliced
  • 2 tbsp roughly chopped coriander, plus extra to serve
  • 300g leftover roast chicken, shredded
  • 2 tbsp Co-op roasted and salted peanuts, chopped


  1. Combine the peanut butter, vinegar, soy sauce, sugar and lime juice to make a dressing
  2. Whisk in 1-2 tbsp water until it has the consistency of double cream
  3. In a large bowl, toss three-quarters of the dressing with the vegetables, chilli slices and chopped coriander
  4. Serve the slaw topped with the chicken, peanuts, extra coriander and remaining dressing, with the lime wedges on the side to squeeze over

Explore more recipes