Budget Cooking at the Co-op: Sesame Lime Chicken with Kohlrabi Slaw
Juicy seared chicken pulled and tossed with sesame lime vinaigrette with a fresh and spicy kohlrabi cabbage slaw.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4people
Servings
4people
Ingredients
  • 1lb. boneless, skinless chicken thighs
  • 1/4medium green cabbage
  • 2medium kohlrabi bulbsor substitute: broccoli stems, turnips, or radishes
  • 1small fresh jalapeño
  • 1medium carrot
  • 6sprigs cilantro
  • 1inch ginger
  • 1medium lime
  • 2Tbsp. apple cider vinegar
  • 2tsp. honey
  • 1Tbsp. sesame oil
  • 2Tbsp. soy sauce
  • 1 tsp. bulk granulated garlic
  • 1/4 cup extra virgin olive oil
  • 1pinch salt and pepper, to taste
  • 1 pinch sesame seeds for garnish
Instructions
  1. Read through the entire recipe before getting started. Wash and dry all produce. Julienne cabbage. Peel and grate kohlrabi. Remove cilantro leaves from stems. Remove seed and stems from jalapeno and julienne. Peel and julienne or grate carrot. Peel ginger and grate. Zest lime, then cut in half and juice. Remove chicken from the package and pat dry.
  2. In a medium sauté pan over medium heat, add 1 Tablespoon oil. Season the chicken with salt and pepper on both sides. Add chicken to the pan and sear for 3-4 minutes on each side. Remove from pan, stack on top of each other and wrap in foil.
  3. Combine cabbage, kohlrabi, cilantro, jalapeno and carrots together in a bowl and mix to combine well.
  4. In a mixing bowl or Mason jar, combine the rice wine vinegar, honey, sesame oil, soy sauce, garlic, grated ginger, and the lime zest and juice. While mixing slowly add in ¼ cup of oil to form an emulsion. (Alternatively, add all ingredients to the mason jar and shake well.)
  5. Combine the dressing with the vegetables and toss well to combine. Take the chicken out of the foil and use two forks to shred apart the chicken.
  6. Divide the slaw between four plates. Top with shredded chicken and optional sesame seeds. Enjoy!
Recipe Notes

Estimated cost: $12.21

This recipe could easily be made vegetarian by subbing cooked chickpeas for the chicken.

Feel free to experiment with additional garnishes: green onions, thinly sliced radishes, or other seeds or nuts such as almonds, peanuts or pumpkin seeds.

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

Budget Cooking at the Co-op: Sesame Lime Chicken with Kohlrabi Slaw
Print Recipe
Juicy seared chicken pulled and tossed with sesame lime vinaigrette with a fresh and spicy kohlrabi cabbage slaw.
  • CourseMain Dish
  • CuisineBudget-friendly
Servings
4 people
Servings
4 people
Ingredients
  • 1 lb. boneless, skinless chicken thighs
  • 1/4 medium green cabbage
  • 2 medium kohlrabi bulbs or substitute: broccoli stems, turnips, or radishes
  • 1 small fresh jalapeño
  • 1 medium carrot
  • 6 sprigs cilantro
  • 1 inch ginger
  • 1 medium lime
  • 2 Tbsp. apple cider vinegar
  • 2 tsp. honey
  • 1 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 1 tsp. bulk granulated garlic
  • 1/4 cup extra virgin olive oil
  • 1 pinch salt and pepper, to taste
  • 1 pinch sesame seeds for garnish
Servings: people
Units:
Instructions
  1. Read through the entire recipe before getting started. Wash and dry all produce. Julienne cabbage. Peel and grate kohlrabi. Remove cilantro leaves from stems. Remove seed and stems from jalapeno and julienne. Peel and julienne or grate carrot. Peel ginger and grate. Zest lime, then cut in half and juice. Remove chicken from the package and pat dry.
  2. In a medium sauté pan over medium heat, add 1 Tablespoon oil. Season the chicken with salt and pepper on both sides. Add chicken to the pan and sear for 3-4 minutes on each side. Remove from pan, stack on top of each other and wrap in foil.
  3. Combine cabbage, kohlrabi, cilantro, jalapeno and carrots together in a bowl and mix to combine well.
  4. In a mixing bowl or Mason jar, combine the rice wine vinegar, honey, sesame oil, soy sauce, garlic, grated ginger, and the lime zest and juice. While mixing slowly add in ¼ cup of oil to form an emulsion. (Alternatively, add all ingredients to the mason jar and shake well.)
  5. Combine the dressing with the vegetables and toss well to combine. Take the chicken out of the foil and use two forks to shred apart the chicken.
  6. Divide the slaw between four plates. Top with shredded chicken and optional sesame seeds. Enjoy!
Recipe Notes

Estimated cost: $12.21

This recipe could easily be made vegetarian by subbing cooked chickpeas for the chicken.

Feel free to experiment with additional garnishes: green onions, thinly sliced radishes, or other seeds or nuts such as almonds, peanuts or pumpkin seeds.

This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program. 

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