ORIENTAL-STYLE SESAME SLAW

I love cole slaw, but prefer a dressing without mayonnaise. Something fresh, light, and bright. This version couples orange juice with sesame oil. I add just a little squirt of lemon juice at the very end because I crave that extra acidity. Some might try to convince me that incorporating the lemon juice in the dressing would do the same job, but I beg to differ. In fact, when I ate the leftovers, I did a little lemon juice encore, and loved it even more.

ORIENTAL-STYLE SESAME SLAW
(adapted from several sources)

for the dressing:
¼ cup soy sauce
¼ cup fresh orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
2 teaspoons minced fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Sriracha sauce

for the salad:
3 cups shredded napa cabbage
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
fresh cilantro leaves, amount to taste
black sesame seeds to serve
fresh lemon juice to serve

Start by making the dressing. Combine all ingredients in a measuring cup or flask with a lid, and whisk or shake to emulsify. Reserve.

In a large serving bowl, add all ingredients for the salad except the black sesame seeds, combine tossing gently, then pour the dressing on top. Toss again and leave in the fridge for 30 minutes before serving. Sprinkle with black sesame seeds, add lemon juice, adjust seasoning if needed, and serve.

ENJOY!

to print the recipe, click here

Comments: f you like cole slaw but mayonnaise is not your thing, this will for sure please you. It gets even better next day, as all components are so sturdy. I made it twice already, the second time I added fresh orange zest together with the black sesame seeds before serving and that was a nice extra touch of flavor. Avocado goes quite well with it, keep that in mind. Not much else is needed to make this a complete meal. We enjoyed ours with a rotisserie chicken, so that was a super easy dinner to put together. The recipe can be easily adapted to a Whole30 system, if you don’t use soy sauce, and replace it with coconut aminos.

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STIR-FRIED CHICKEN AND CABBAGE WITH SPICY ALMOND SAUCE

This is by far my favorite type of lunch. A lot of protein in a flavorful, spicy preparation, with some veggies to make things more interesting. The inspiration came from this post by Lydia, hostess of The Perfect Pantry. I substituted ground chicken for beef, almonds for peanuts, but the basic idea was unchanged. Of course you can take this simple method in countless directions, adding green beans, sautéed corn kernels if you’d like a bit more carbs, sautéed spinach, chickpeas, use cashew butter, sprinkle toasted cashews at the end. I adore this type of recipe!

GroundChickenStirFry

 

STIR-FRIED CHICKEN AND CABBAGE IN SPICY ALMOND SAUCE
(modified from The Perfect Pantry)

3 Tbsp almond butter
3 Tbsp coconut aminos  (or soy sauce)
1 Tbsp agave nectar
1 tsp rice vinegar
1 tsp Sriracha sauce, or more to taste
1 tablespoon coconut oil
1 lb ground chicken
1 shallot, thinly sliced
12 oz shredded cabbage
1/4 cup slivered almonds, lightly toasted
salt and pepper to taste

In a glass measuring cup or small bowl, beat together the almond butter, coconut aminos, agave, rice vinegar and Sriracha until the mixture is smooth. If too thick, loosen it a bit with water.  In a large skillet or wok, heat the coconut oil (or another fat of your choice), then saute the shallots until translucent, add the ground chicken and cook until  golden. Season lightly with salt and pepper.

Pour in the almond butter mixture, and stir to combine with the meat.  Add the shredded cabbage and slivered almonds, and cook for 30 seconds or until the cabbage wilts slightly, but does not soften completely.

Serve with additional Sriracha sauce.

ENJOY!

to print the recipe, click here

served

Comments: Stir-fries using ground meat are not  eye-candy, I admit it. But this concoction is so flavorful, I hope you’ll overcome its looks and give it a try. The picture above was from my third day in a row enjoying it for lunch with leftover roasted butternut squash. Instead of more Sriracha sauce I drizzled Gochujang all over it. Wonderful things happen when Sriracha meets Gochujang. Clearly, it’s a Batman and Robin thing.

Chicken Stir-fry with Spicy Almond Sauce, from Bewitching Kitchen

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