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Cabbage, Coconut and Tandoori Chicken Salad

This cabbage salad is so much more than just a slaw it’s filled with toasted coconut, cashews and a whole lot of freshness from the herbs, celery and zesty, ginger dressing - served with tasty tandoori chicken.

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Breakdown

Marinate the chicken
While the chicken is marinating, preheat the oven to 200 degrees fan bake.
Cook the chicken for 30-35 minutes, flipping at halfway.
While the chicken is cooking prepare the salad.
Serve the salad topped with the tandoori chicken and enjoy!

Tips

The yoghurt in the marinade helps make the chicken extra tender and flavourful. The longer you allow the chicken to marinate, the better. You can marinate the chicken for up to 24 hours, so once you’ve made the marinate on Sunday it’s ready for you to marinate the chicken the night before or morning of.
When making a slaw like this you want to use a super sharp knife or mandolin to slice the cabbage as thinly as possible.

Meal prep guide - if you followed the meal prep guide you would have already made the marinade for the chicken, prepared the cabbage and made the dressing.

‍This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTS Ingredients

Tandoori roasted chicken thighs

2 tsp paprika
2 tsp cumin
2 tsp coriander
2 tsp turmeric
1 tsp garam masala
⅓ cup greek yoghurt
1 lemon (juice and zest)
3 garlic cloves (crushed)
1 Tbsp ginger (grated)
1 Tbsp olive oil
Pinch of chilli flakes
600g chicken thighs

Indian inspired slaw

½ small cabbage (finely sliced)
3 celery stalks (finely sliced)
1 cup coriander (roughly chopped)
½ cup mint (roughly chopped)
½ cup cashews (roasted and roughly chopped)
¼ cup raisins
¼ cup toasted coconut threads

Zesty, ginger dressing

¼ cup olive oil
1 lemon (juice)
2 tsp ginger (grated)
1 garlic cloves (crushed)
1 red chilli (finely chopped)

To serve (optional)

Pickled onions
Greek yoghurt

In a large bowl, add all the tandoori marinade ingredients, except the chicken. Mix well until fully incorporated, then add the chicken. Hopefully, you’ve done this the night before or the morning of but if not, let marinate for at least an hour.
While the chicken is marinating, preheat the oven to 200 degrees celsius fan bake.

Grab a baking tray and drizzle the bottom of the tray with a little olive oil. Remove any excess marinade from the chicken and place it onto the baking tray, drizzle over some more olive oil. Pop into the oven and roast for 30-35 minutes, flipping at halfway.

While the chicken is cooking prepare the salad. In a large bowl, add the cabbage, celery, mint and coriander toss well.

In a jar or bowl, add all of the dressing ingredients. Shake or mix well to combine. Pour the dressing over the salad, then toss well - we like to use our hands to ensure all the ingredients are well dressed.

Before serving, toss through the toasted coconut and the cashews.
Once the chicken is cooked, cut into slices and serve on top of the salad, along with optional pickled onions and a dollop of yoghurt.

VARIATIONS

Vegetables

You can use white, red or savoy cabbage.
Add some grated carrot.

Protein

For a vegetarian option, swap out the chicken for paneer. Marinate the paneer in the same marinade, then place onto a lined baking tray with any excess marinade removed. Make sure the paneer isn't crammed on the tray. Roast for 20 minutes, flipping at halfway.

Other

This salad would be delicious served with a dollop of mango chutney or raita.

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