Ginger-Miso Spice Paste
1 tablespoon finely grated fresh ginger
1 tablespoon miso paste
2 garlic cloves, smashed
1 teaspoon Chinese chile-garlic sauce
1 teaspoon light brown sugar
1 teaspoon sesame oil
1 ½ teaspoons fresh lime juice
Salad
1 pound skinless, boneless chicken thighs
1/4 cup Ginger-Miso Spice Paste, divided
1/4 cup vegetable oil, divided
1/4 pound snow peas
1 1/2 tablespoons fresh lime juice
Kosher salt
2 scallions, cut into thin 1-inch julienne strips
10 ounces (4 cups) shredded coleslaw mix
Combine all of the ingredients in a bowl and mash to a paste.
Light a grill. Make 1/4-inch-deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.
Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise.
In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt to taste. Add the snow peas, scallions, coleslaw mix, and chicken; toss well and serve.
Rub the Ginger-Miso Spice Paste on skirt steak, shrimp, spareribs, chicken and pork before grilling, or stir into broth or noodle soup.
