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Asian Chicken Salad with Red Onion Slaw & Crispy Onions

Yields4 ServingsPrep Time20 minsCook Time20 mins
Category, , ,
Asian Chicken Salad with Red Onion Slaw & Crispy Onions

Ingredients

3 medium brown onions
1 cup vegetable oil
Flaky salt
½ wombok, Chinese cabbage, finely shredded
1 medium red onion, finely sliced into rings
2 large carrots, peeled, finely julienned, or shredded
1 large red chilli, finely sliced
½ bunch coriander leaves
2 cups roast chicken, shredded
Extra lime wedges, to serve
Dressing
2 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp olive oil
1 tbsp grated ginger
Juice 1 lime

Method

1

Peel the onions, cut in half lengthways and thinly slice them with the grain - from root end to tip. This is important for achieving silky caramelised onions.

2

Place the sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.

3

As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.

4

Whisk together the dressing ingredients to combine and set aside.

5

In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.

6

Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.

Recipe created by Tom Walton for Australian Onions.

Ingredients

 3 medium brown onions
 1 cup vegetable oil
 Flaky salt
 ½ wombok, Chinese cabbage, finely shredded
 1 medium red onion, finely sliced into rings
 2 large carrots, peeled, finely julienned, or shredded
 1 large red chilli, finely sliced
 ½ bunch coriander leaves
 2 cups roast chicken, shredded
 Extra lime wedges, to serve
Dressing
 2 tbsp soy sauce
 3 tbsp rice vinegar
 1 tbsp sesame oil
 2 tbsp olive oil
 1 tbsp grated ginger
 Juice 1 lime

Directions

1

Peel the onions, cut in half lengthways and thinly slice them with the grain - from root end to tip. This is important for achieving silky caramelised onions.

2

Place the sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.

3

As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.

4

Whisk together the dressing ingredients to combine and set aside.

5

In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.

6

Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.

Recipe created by Tom Walton for Australian Onions.

Notes

Asian Chicken Salad with Red Onion Slaw & Crispy Onions
IngredientsDirections

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