Pulled chicken sliders with carrot and cabbage slaw This recipe for pulled chicken sliders will make your weekend eating that little bit tastier. With all the flavour of coleslaw and fresh coriander, you'll be everyone's new favourite home cook! Lunch Print this recipe Details Serves: 3 serves Number of ingredients: 15 ingredients To prep: 2 hoursDifficulty: Medium Nutrition per servingEnergy: 2342kjProtein: 28gCarbohydrate: 40gTotal fat: 29gSaturated fat: 8gDieraty fibre: 10gSodium: 447g Ingredients 3 chicken thigh fillets 6 mini rye bread rolls ¼ cup fresh coriander leaves 4 good handfuls of green salad leaves, to serve The coleslaw 1/2 cup chopped spring onion 250g grated cabbage ½ cup grated carrot 2 tablespoons white wine vinegar Pinch fresh ground black pepper The marinade 1 tablespoon reduced salt tomato sauce 2 large red chillies, thinly sliced 1 teaspoon paprika 3 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 1 garlic clove, minced Method To make the coleslaw: chop spring onion and cabbage finely, grate the carrots and combine it in a bowl with vinegar and pepper, stir well until combined. Cover with glad wrap and place in the fridge for at least 30 minutes before use. Next up, make the chicken. In a small saucepan, combine the tomato sauce, chillies, paprika, vinegar, Worcestershire sauce, and garlic. Stir well to combine, and add the chicken. Cover with a lid, and cook over a low heat for around 1.5 hours, until the chicken is soft and can be pulled apart with a fork. Alternatively, if you have a slow cooker, pop the chicken in there on low for approximately 3 hours. Once the chicken is soft, use two forks to pull the chicken apart into strands. To assemble the sliders, place a good dollop of coleslaw onto the base of the mini burger roll. Add some chicken and some coriander, and cover with the top of the burger roll. Serve with a good handful of green salad!
