The nugs were fine but BOY did this slaw hit different.
To make vegan: Just use vegan mayo, vegan butter and leave out the Worcester sauce and honey.
Buffalo Nugs with Ranch Slaw
Chef Kier
1
10 minutes
15 minutes
1000
American
Dinner
Crispy nuggets slathered in rich and spicy buffalo sauce, served with crunchy ranch flavoured slaw.
Ingredients
For the buffalo nugs
- 8 nugs of your choice (Quorn of chicken work best)
- 2 tablespoons Flying Fox Hot Sauce
- 2 tablespoons melted butter
- Dash of worcester sauce and honey (optional)
For the ranch slaw
- 1/8 head white cabbage (about 2 handfuls once cut)
- ½ red onion
- 2 tablespoons mayo (or vegan mayo)
- 1 tablespoon All The Ranch dressing mix
- Juice of ½ lemon
Directions
Slap the nugs in the oven until cooked as directed
Whilst they’re cooking prep the slaw - Start by finely slicing the white cabbage and red onion on a mandolin.
Give the cabbage a quick massage (Trust me it helps) then add the mayo, ranch mix and lemon juice.
Put that aside and start on the buffalo sauce - Melting 2 tablespoons of butter in a saucepan.
Add the hot sauce, Worcester sauce and honey and mix then turn off the heat.
Chuck the nugs into the sauce so they’re all coated.
Either just eat together as they are or put in a wrap for added carby goodness.
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