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Wings and Vietnamese slaw

20 Min
2
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Although this dish has south east Asian flavours, we actually use vegetables that are in season now. March is the last month of waiting for fresh new produce here in the northern hemisphere. While we wait, let’s cook with root veggies and cabbage, but give it a holiday twist. 

This coleslaw tastes amazing and works with so many winter veggies, beet root, parsnip, raw sweet potato, celery, Jerusalem artichoke, anything goes!
This coleslaw tastes amazing and works with so many winter veggies, beet root, parsnip, raw sweet potato, celery, Jerusalem artichoke, anything goes!

What to buy?

Checklist

  • 1 package of Like Chicken Wings
  • Oil for frying
  • Coleslaw:
  • ¼ of a large red or white cabbage
  • 2 carrots
  • 1 parsley root
  • 1 handful of coriander leaves and stalks
  • 1,5dl plant yoghurt, neutral no added sugar
  • 2 tbsp plant mayo
  • ½ lime – just the juice
  • 1cm of ginger
  • Salt
  • Dressing:
  • 2/3 dl of soy sauce
  • ½ lime – just the juice
  • ½ tsp chili flakes
  • 1 tsp peanut butter
  • 1 tsp black sesame seeds

Let's do this!

Let's do this!

  1. Finely slice the cabbage
  2. Peel carrots and keep using the peeler to make long slices
  3. Peel and grate the parsley root
  4. Mix all veggies in a bowl
  5. Mix yoghurt, mayo, lime juice, grated ginger (just grate it with the peel) and salt to taste. Mix well and pour over the veggies. Mix well and add in the coriander.
  6. Whisk all ingredients for the dressing together
  7. Heat oil in a pan and fry your Like Chicken Wings for about 8 minutes, and make sure to turn occasionally and get all four sides nice, crispy and golden.
  8. Plate the coleslaw in a bowl, top with Like Chicken Wings and drizzle with a little dressing.

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