

Chicken Cole Slaw Asian Style
appole vinegar1 asian cole slaw2 bell peppers1 brocoli2 canola oil5 carrots4 chicken breast3 chopped cashew nuts1 cole slaw1 crunchy peanut butter1 ensaladas1 fresh and healthy food4 fresh cilantro3 fresh lime juice7 fresh parsley1 grated gingers1 ground black pepper13 onions8 peanut oil3 peas1 salads4 sea salt33 sesame oil2 sesame seeds3 shredded chicken2 sliced scallions1 soy sauce chef eddy1 sugar9 tasty salads5

“Fresh and healthy way to serve salad and chicken on one plate”
Prep time: 20 min
Mixing time: 3 min
Ingredients
- ½ cup white cabbage, finely shredded
- ½ cup purple cabbage, finely shredded
- 1 medium onion, finely sliced
- 2 carrots, grated
- 1/3 teaspoon sea salt
- Pinch black pepper
- 1 ounce fresh lime juice
(Mix last 7 ingredients in a medium size bowl and set aside)
- 1 pound cooked chicken breast, shredded
- 2 cups broccoli florets, blanched
- 1 cup peas
- 1 red bell pepper, thinly sliced
- 1 cup sliced scallions
- 1/2 cup chopped cashew nuts
- (2 tablespoons fresh cilantro
- 1 tablespoon fresh parsley) –save for Garnish
DRESSING:
- 1/4 cup soy sauce
- 1/8 cup diced fresh cilantro
- 1/8 teaspoon peanut oil
- 2 tablespoons apple vinegar
- 2 tablespoons crunchy peanut butter
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup canola oil
- 1 tablespoon sesame oil
–In a medium bowl, stir the soy sauce, vinegar, peanut butter, sugar, minced and grated ginger and garlic, until well blended then slowly whisk in the sesame oil and canola oil. Season the mixture with salt and pepper to taste–
Instructions
- In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, nuts and scallions.
- Toss the salad with the dressing and garnish with sesame seeds,chopped fresh cilantro and parsley.
All recipes by Chef Eddy Resident Chef Health and Fitness Talk