|
Try this at your next picnic instead of the traditional mayonnaise-heavy
coleslaw.
| |
|
| Preparation Time: |
15 minutes |
| Cooking Time: |
|
| |
Serves 8
|
| 3 tbsp (50 mL) |
cider vinegar |
| 2 tbsp (25 mL) |
dark Oriental sesame oil |
| 1 tbsp (15 mL) |
each vegetable oil,
soy sauce and granulated sugar |
| 1 tsp (5 mL) |
chili oil or 1/4 tsp
(1 mL) red pepper flakes |
| 1 tsp (5 mL) |
Dijon mustard |
| 1 tbsp (15 mL) |
finely chopped gingerroot |
| 2 |
cloves Ontario Garlic, minced |
| Pinch |
each salt and pepper |
| 1 |
small deli-roasted chicken |
| 3 cups (750 mL) |
shredded Ontario Green Cabbage |
| 3 cups (750 mL) |
shredded Ontario Nappa Cabbage |
| 2 cups (500 mL) |
shredded Ontario Red Cabbage |
| 3 |
Ontario Green Onions, thinly
sliced |
| 2 |
Ontario Carrots, coarsely grated |
| 2 |
Ontario Apples
(unpeeled), cored and cut into 1/2 in. (1 cm) pieces |
In small bowl, whisk together vinegar, sesame oil, vegetable
oil, soy sauce, sugar, chili oil, mustard, ginger, garlic,
salt and pepper. Set aside.
Remove skin from chicken if you wish, then shred meat into
strips. Set aside. In large bowl, toss shredded cabbages,
green onions, carrots and apples with dressing. Add chicken
and toss again. Serve immediately or cover and refrigerate
for a couple of hours until ready to serve. Taste and adjust
seasoning if you have refrigerated salad.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
13.5 grams |
|
Fat: |
8.0 grams |
|
Carbohydrates: |
15.0 grams |
|
Calories: |
186 |
|
