Sunday, September 18, 2011

Slaw Salad

Lately I have really been craving cabbage.  I have no idea why but it's delicious and a great source vitamins, especially Vitamin C and Iron.  I had some leftover roast chicken and decided to make a healthy, low fat and tasty dinner consisting of a ton of veggies and some chicken.  I was really pleasantly surprised how yummy this was.

I loosely based it off a Slaw salad found at a lunch spot in the FiDi called Urban Picnic.  It's a Vietnamese Fusion lunch spot that my coworkers and I frequent at least once a week.

couple hand fulls of cabbage
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 - 2 carrots, freshly grated
2 crimini mushrooms, thinly sliced
orange segments
toasted cashews
chopped cilantro
chopped mint
cooked shredded chicken

1 garlic clove mashed and finely minced
3 splashes of soy sauce
drizzle of honey
splash of fish sauce
splash of white vinegar
splash of orange juice (squeeze whatever you have left from segmenting your orange
pinch of cracked black pepper
freshly grated ginger (1/2 teaspoon)
drizzle of toasted sesame seed oil
1 tbsp peanut oil

Combine all of the vinaigrette ingredients in a big bowl and stir to combine.  When just about to serve, add in all the veggies, chicken, and cashews.  Toss to coat with the dressing, add a touch more mint on top and serve immediately.