Ginger-Chicken Slaw

A fragrant mixture of ginger and garlic does double duty in this anti-inflammatory dinner -- it amps up the lime dressing and flavors the roasted chicken breasts.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Fogg

Source: Martha Stewart Living, January/February 2018


  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 2 tablespoons coconut oil
  • 3 tablespoons fresh lime juice, plus 1 teaspoon grated lime zest
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 2 small bone-in, skin-on chicken-breast halves (1 pound total)
  • 4 cups shredded Savoy cabbage
  • 2 cups peeled and julienned carrots
  • Cilantro leaves and chopped roasted cashews, for serving


  1. Preheat oven to 425 degrees. In a small skillet, cook ginger and garlic over medium heat in oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in lime juice and zest and sugar. Season with salt and pepper.

  2. Brush reserved ginger mixture over chicken and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165 degrees, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones).

  3. Toss chicken, cabbage, and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.

Cook's Notes

To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces.