Prep time – 20 minutes | Cook time – 20 minutes
Feel free to increase the crispy onion quantities, taking the time to look after. They will last in an airtight container and turn salads, curries and stir fries to another level with their intoxicating and unique flavour. This salad has it all. The fresh crunch of the red onion slaw, creamy avocado, sharp and punchy dressing, and caramelised onions all working so well together in with the chicken for a healthy and satisfying meal.
Serves 4
INGREDIENTS
3 medium brown onions
1 cup vegetable oil
Flakey salt
½ wombok, Chinese cabbage, finely shredded
1 medium red onion, finely sliced into rings
2 large carrots, peeled, finely julienned, or shredded
1 large red chilli, finely sliced
½ bunch coriander leaves
2 cups roast chicken, shredded
Extra lime wedges, to serve
Dressing
2 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp olive oil
1 tbsp grated ginger
Juice 1 lime
METHOD
- Peel the onions, cut in half lengthways and thinly slice them with the grain – from root end to tip. This is important for achieving silky caramelised onions.
- Place the sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.
- As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.
- Whisk together the dressing ingredients to combine and set aside.
- In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.
- Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.
Recipe created by Tom Walton for Australian Onions
