Tuesday, December 10 2013, 12:07 PM MST
Chicken and Waffle Sandwich with Cilantro Lime Coconut Slaw
As Aired on December 8, 2013
Recipe Courtesy of: Off The Grid
For the slaw
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 1/2 cups cilantro, coarsely chopped
1/2 cup chopped white onion
Juice from 1 lime
Dash of salt
1/3 cup of coconut milk (canned)
Shred cabbage into 1/8" strips and toss in a mixing bowl. Coarsely chop or tear cilantro and add along with the onion. Add the lime juice and coconut milk and stir to combine. Salt to taste.
For the waffles
1 package active dry yeast
3 cups of lukewarm milk
3/4 cup butter, melted
1/2 cup sugar
1 1/2 tsp salt
2 tsp vanilla
4 cups of flour
Proof the yeast in about 1/2 cup of the warm milk and let sit for about 10 minutes until frothy and creamy. In a large mixing bowl, beat together the eggs, sugar, salt, and vanilla. Add the butter and the yeast mixture and stir to combine. Add the remainder of the warm milk and the flour in alternating cups while mixing. Mix until just combined. Make sure that the bowl you use is at least double the size of your un-risen batter or you will end up with a mess! Cover the bowl with plastic wrap and let rise for about an hour. Once risen, give the batter a good stir. Cook per manufacturer's instructions in your waffle maker.
For the sandwich
Cut your delicious finished waffle in half, pile one half with chicken breast cooked in your favorite style (we oven roast ours), your favorite hot sauce and/or creamy condiment, and the slaw. Top it off with the other waffle half...then devour!