Asian Slaw Salad
I kid you not, this is up there with one of my favourite things to eat. There are pages and pages of different recipes for Asian Slaw and many of them are highly addictive. My obsession with "AS" started with my mum's Ichiban salad, which is also made frequently in my home and is always a hit at any pot luck or summer BBQ. Raw Ichiban noodles are a bit of an indulgence though, so this version a little on the lighter and nutritious side.
I think one reason a slaw is so great is because everything has been shredded or chopped finely so each bite packs variety and big flavour. That's why it's an important step, to take a little time with your veggies, it adds a few minutes but it's well worth it. Pour yourself a glass of wine and enjoy the process! If you don't have a mandolin for your cabbage, a normal cheese grater will work just fine.
Now, the dressing. Oh woweee - this one is good! I don't always include almond butter in my dressing for this slaw, but I love this version. The nut butter thickens it up slightly so the dressing sticks to every last bite, and trust me, you'll eat this until the last bite, and may even lick the bowl. No judgement here.
Lastly, I've used a rotisserie chicken in this recipe. Why? Because it's dead easy to pick one up, they are delicious and juicy and I was too busy to cook chicken! If you have the time to roast a bird, or have leftovers already, then they'll also be perfect in this glorious salad. If you aren't into meat, no problem. I often make this salad as a veggie option, and will occasionally add some cooked rice just to "oomph" it up slightly.
INGREDIENTS:
*serves 3/4 as dinner
1/4 head of red cabbage, shredded (more if desired)
1 carrot, shredded
1 sweet pepper, use red or orange or a mixture, finely sliced
3 cups of shredded kale
1 stick celery, finely chopped
1 bunch of cilantro
1 rotisserie chicken (shred about 1.5 cups of meat) more if desired
DRESSING:
1/2 shallot
1 clove garlic
2 tbs roasted almond butter
1 tbs soy sauce
1 tbs sesame oil
dash fish sauce
1/2 lime, juice of
3 rice wine vinegar
1 tsp sugar
1-2 tsp Sriracha (or more!)
* this makes just enough for this salad, you won't have leftovers. Double up the recipe if you want extra.
Prep all your veggies and place in a large salad bowl with the shredded chicken. Place all dressing ingredients in your mixer of choice. I use my magic bullet over my vitamix for this one. Blitz until the dressing is smooth and creamy, 30 seconds should do it, you can add a little water if it's too thick. Taste and adjust seasoning to suit your taste buds. Pour over the salad and toss really well, making sure it's all incorporated.
Enjoy - over and over!
