Nutrients per serving
- Protein: 13.5 grams
- Fat: 8.0 grams
- Carbohydrates: 15.0 grams
- Calories: 186
Asian Vegetables
Tricolor Asian Cabbage and Chicken Slaw
Try this at your next picnic instead of the traditional mayonnaise-heavy coleslaw.
Preparation Time:
15 Minutes
Cooking Time: Not Available
Servings: 8
Cooking Time: Not Available
Servings: 8
Ingredients:
- 3 tbsp (50 mL) cider vinegar
- 2 tbsp (25 mL) dark sesame oil
- 1 tbsp (15 mL) each of 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 of 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
Preparation:
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.
