Purple potato chicken slaw
This dish was inspired by finding purple potatoes and papayas and Chinese cabbage (which is a softer less bitter cabbage) but if you can’t find these items here is a list of substitutes to still be able to make this dish: Instead of purple potatoes use: regular potatoes or sweet potatoes. Instead of Chinese cabbage use regular green cabbage. Instead of asparagus use sugar snap peas or green beans. Instead of shallots: use purple onions. Instead of papaya, use mangoes or apples.
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the potatoes and shallots, ¼ cup of olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Mix well and place in oven for 30 minutes.
  2. Remove from oven, add asparagus and place in oven for 10 more minutes.
  3. In a large salad bowl add the remaining olive oil, soy sauce, balsamic vinegar and toasted sesame oil, mix well and set aside.
  4. Sprinkle the pargiot with the remaining salt and pepper. Prepare a grill pan on high heat. Spray with olive oil and get hot. Add the pargiot and grill for 4 minutes per side. Remove from pan and place half in the salad bowl and half in a serving plate (optional) and squeeze lemon on both.
  5. When potatoes, shallots and asparagus are done add them to the bowl, along with the cabbage and papaya. Mix well and serve warm or room temperature.
Notes & Tips:

I like to serve some of the chicken on the side and some in the coleslaw because then if feels like a fuller dinner, but it is up to you!