Japanese chicken coleslaw with ginger almond dressing | Sainsbury`s Magazine

Ingredients

• 4 bone-in, skin-on chicken legs
• ½ red cabbage
• ½ white cabbage (we like using pointed cabbage)
• 2 medium carrots
• 1 x 200g pack radishes, trimmed
• ½ x 25g pack chives
• 1 x 31g pack coriander, leaves only
• 5 tbsp smooth almond butter
• 150ml lemon juice (2-3 lemons)
• 4 tbsp flaxseed oil or cold pressed extra-virgin olive oil
• 1½ tbsp tamari or soy sauce
• 4 tsp clear honey or pure maple syrup
• 4 tsp finely grated ginger
• 2 medium garlic cloves, chopped