Miso-Ginger Chicken Slaw

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  3 tbsp Miso Paste, White
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  0.7 cup Vegetable oil
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  3 tbsp Vinegar, Apple Cider
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  0.8 tsp ¾ teaspoon sea salt
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  1.5 tsp Sesame Oil, Toasted
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  1 tbsp Honey
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  1.5 tsp Ginger, Fresh Root
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  2 Garlic(6g)
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  3 cup Chicken Breast, Grilled
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  0.8 cup Almonds
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  0.5 cup Cilantro, Fresh
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  3 cup Cabbage, Green
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  2 Carrots(122g)
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  4 Green Onion (Scallion)(60g)
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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. 2If the chicken breast is not yet cooked, slice it into 1-inch-thick cutlets and season with the sea salt. 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.
3. 3While the chicken cools, shred the green cabbage and carrots using a knife or mandoline. Slice the green onions, roughly chop the cilantro, and coarsely chop the almonds.
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. Seal and refrigerate for up to 4 days. Top with fried shallots just before serving, if desired.