Prepare to swoon, everybody—this dish is sure to have you wishing you'd doubled the recipe. The best part? You can feel totally virtuous eating it, as it's chock-full of fresh veggies. You can thank us later.
Makes 4 servings
What you need
1 ½ cups shredded carrot
1 ½ cups shredded purple cabbage
4 tablespoons Tessemae’s Lemonette
2 tablespoons rice wine vinegar
2 tablespoons sesame oil (optional)
1 tablespoon sesame seeds
coarse salt and freshly ground black pepper
1 bunch scallions, thinly sliced
½ of a small red onion
1 tablespoon finely chopped jalapeno
6 cups shredded chicken
½ cup chopped cilantro
¼ cup chopped mint
lettuce leaves for serving
What you do
- Combine carrot and cabbage in a bowl and stir in 2 tablespoons of the Lemonette, the rice wine vinegar, 1 tablespoon of the sesame oil (if using) and the sesame seeds. Sprinkle with salt and pepper to taste and stir until blended and set aside.
- Heat remaining 2 tablespoons of the Lemonette in a large skillet over medium heat. Add scallions, onion and jalapeno to pan and cook until softened, about 5 minutes.
- Stir in chicken, cilantro, mint, remaining 1 tablespoon sesame oil (if using) and cook until heated through, about 3 minutes. Season to taste with salt and pepper.
- Serve chicken in lettuce leaves topped with carrot slaw.