Crispy Karaage with Asian Mango Slaw
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Crispy Karaage with Asian Mango Slaw
540 g.
4-5 people
14 - 22 mins.
Ingredients
Slaw
- 6 cups (1.5 L) julienned red cabbage
- 1 large firm mango, julienned
- 1 red pepper, julienned
- 1/2 cups (375 mL) julienned cucumber
- 1/2 cups (375 mL) bean sprouts
- 3 green onions, thinly sliced
- 500 g Betagro Fully Cooked Chicken Karaage, prepared according to package directions
Ginger Lime Vinaigrette
- 3 tbsp (45 mL) olive oil
- 3 tbsp (45 mL) lime juice
- 3 tbsp (45 mL) rice wine vinegar
- 2 tbsp (30 mL) soy sauce
- 1 1/2 tbsp (22 mL) granulated
- 1 1/2 tbsp (22 mL) granulated sugar
- 1 1/2 tbsp (22 mL) minced fresh ginger
Preparation
- Whisk all vinaigrette ingredients together until the sugar is fully dissolved.
- In a large bowl, combine the cabbage, mango, red pepper, cucumber, bean sprouts, and green onions.
- Drizzle with the vinaigrette and toss gently until evenly coated.
- Serve the warm karaage over the slaw just before serving.
