Crunchy Thai Coleslaw with Spicy Lime Chicken

Serves 10-12

3½ cups shredded green cabbage

2 cups shredded red cabbage

2 cups shredded carrots

1 red bell pepper (finely chopped)

1 medium cucumber (peeled and diced)

1 cup chopped green onions

¼ cup chopped fresh mint

½ cup chopped fresh cilantro   

3 tablespoons smooth peanut butter

2 tablespoons rice wine vinegar 

3 tablespoons lime juice

3 tablespoons apple juice (or cider)

1 teaspoon granulated sugar

¼ cup dark soy sauce (Tamari)

2 tablespoons red pepper sauce (Tabasco)

1 teaspoon grated fresh ginger   

½ cup roasted, salted peanuts (coarsely chopped)

¼ cup toasted sesame seeds

 

Chicken:

Juice of 2 limes

3 tablespoons pure vegetable oil

2 cloves garlic (minced)

½ cup mirin (sweet Japanese rice wine)

½ cup dark soy sauce (Tamari)

¼ teaspoon cayenne pepper

1½ tablespoons seasoning blend (recommended: Grill Creations Mesquite Marinade Mix by Weber)

1 tablespoon brown sugar

¼ teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts (cut into bite-size pieces)

 

1. In a large bowl, combine green and red cabbage, carrots, red bell pepper, cucumber, green onions, mint, and cilantro.
2. Place peanut butter in a microwave-safe bowl and microwave on high for approximately 10-15 seconds, or until peanut butter has softened. Whisk in vinegar, lime juice, apple juice, sugar, soy sauce, red pepper sauce, and ginger.  
3. Pour dressing over cabbage mixture. Add peanuts and sesame seeds. Toss well. Cover and refrigerate until chilled and ready to serve.
4. To prepare chicken, whisk together lime juice, vegetable oil, garlic, mirin, soy sauce, cayenne pepper, seasoning blend, brown sugar, and black pepper. Add chicken. Cover and refrigerate for approximately 2-3 hours. Place marinated chicken on a grill or in a frying pan (or skillet) and cook until done.
5. Top coleslaw with warm chicken and serve.