Cilantro Chicken Slaw
I made it for dinner last night and again for dinner tonight. It's that good, yo.
Spicy Cilantro-Peanut Slaw
(Recipe adapted from Kalyn’s Kitchen (have I told you yet about her blog? It's fantastic!), makes 4-6 servings.)
1/2 large head green cabbage, very finely chopped
1/2 cup peanuts, chopped
1/2 cup thinly sliced green onions (I steamed mine first, 'cause I don't do raw onions.)
1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
1 bunch thai basil, chopped
1 bunch radishes
Handful of sugar snap peas
Two chicken breasts
salt and fresh ground black pepper to taste
Dressing:
2 T rice vinegar (not seasoned)
1 T agave nectar, honey, sugar, or Splenda (I used agave nectar, use that or Splenda for South Beach diet)
2 tsp. sesame oil
3 tsp. soy sauce
1 tsp. Sriracha sauce (less for less spicy, more for deliciousness)
1/4 cup canola or peanut oil
Cut cabbage head in half and save half for another salad. (Or open bag of coleslaw) Remove core from the half you're using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro and basil, and chop peanuts, chop radishes, chop sugar snap peas. (I threw them all in my food processor including the chicken.)
Cook chicken breasts and then chop.
In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk (Or, you know, a spoon)to mix in oil until dressing is well-combined.
In large plastic or glass bowl, combine everything except the dressing. Add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) . Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately. Eat it all gone. Yum.
Spicy Cilantro-Peanut Slaw
(Recipe adapted from Kalyn’s Kitchen (have I told you yet about her blog? It's fantastic!), makes 4-6 servings.)
1/2 large head green cabbage, very finely chopped
1/2 cup peanuts, chopped
1/2 cup thinly sliced green onions (I steamed mine first, 'cause I don't do raw onions.)
1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
1 bunch thai basil, chopped
1 bunch radishes
Handful of sugar snap peas
Two chicken breasts
salt and fresh ground black pepper to taste
Dressing:
2 T rice vinegar (not seasoned)
1 T agave nectar, honey, sugar, or Splenda (I used agave nectar, use that or Splenda for South Beach diet)
2 tsp. sesame oil
3 tsp. soy sauce
1 tsp. Sriracha sauce (less for less spicy, more for deliciousness)
1/4 cup canola or peanut oil
Cut cabbage head in half and save half for another salad. (Or open bag of coleslaw) Remove core from the half you're using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro and basil, and chop peanuts, chop radishes, chop sugar snap peas. (I threw them all in my food processor including the chicken.)
Cook chicken breasts and then chop.
In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk (Or, you know, a spoon)to mix in oil until dressing is well-combined.
In large plastic or glass bowl, combine everything except the dressing. Add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) . Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately. Eat it all gone. Yum.
Comments
It was DELISH!!!