Miso-Ginger Chicken Slaw

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  Miso Paste, White(45g)
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  Vegetable oil(160g)
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  Vinegar, Apple Cider(45g)
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  ¾ teaspoon sea salt
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  Sesame Oil, Toasted(8g)
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  Honey(15g)
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  Ginger, Fresh Root(8g)
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  Garlic
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  Chicken Breast, Grilled(720g)
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  Almonds(180g)
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  Cilantro, Fresh(120g)
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  Cabbage, Green(720g)
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  Cabbage, Green(720g)
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  Carrots
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  Green Onion (Scallion)
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  Fried Shallots, For Serving (Optional)

Instructions

1. 1Mince the fresh ginger and garlic, then combine them in a blender with the miso paste, vegetable oil, apple cider vinegar, toasted sesame oil, honey, and 3 tablespoons of water. Blend until completely smooth, about 1–2 minutes, scraping down the sides as needed.
2. 2Shred the green cabbage, carrots, and green onions using a knife or mandoline, then roughly chop the cilantro and coarsely chop the almonds.
3. 3If the chicken breast is not yet cooked, slice it into 1-inch-thick cutlets, season with salt and pepper, then cook in a skillet over medium-high heat with a light coating of vegetable oil for 6–8 minutes per side until no longer pink inside and internal temperature reaches 165°F. Let cool slightly, then cut into bite-sized pieces.
4. 4In a large bowl, combine the cooked chicken, shredded cabbage, carrots, green onions, cilantro, and almonds.
5. 5Pour the miso-ginger dressing over the mixture and toss until everything is evenly coated, about 1–2 minutes.
6. 6Divide the miso-ginger chicken slaw evenly into 6 airtight containers while still warm, then seal and refrigerate for up to 4 days.