Asian Inspired Cole Slaw

Here’s the recipe that our new member Annette brought to the May luncheon.   Annette used the recipe from The Food You Crave by Ellie Krieger, but she made several modifications, changing some of the veggies in the recipes.  Experiment & Enjoy.


Asian Inspired Cole Slaw
1/2 head green cabbage, shredded
1/4 head red cabbage, shredded
1/2 lb daikon radish, shredded
4 carrots, shredded
1 red bell pepper, chopped
1/3 lb snap peas, halved
1 orange, cut in segments
1/2 bunch cilantro, chopped
1/2 bunch chives, chopped
4 grilled chicken breasts
4 Tbsp raw almonds, sliced

Dressing
1/3 C rice vinegar
6 Tbsp soy sauce
4 Tbsp sesame oil
2 Tbsp maple syrup
3 tsp sriracha sauce
3 tsp toasted sesame oil
3 cloves garlic, minced
Small piece fresh ginger, minced

Grill chicken breasts and slice when cooled.
Shred or cut all vegetables.
Whisk together all ingredients for dressing.
Combine all ingredients together.  Salad will keep in fridge for a day.

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