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Tricolour Cabbage and Chicken Slaw https://www.metro.ca/userfiles/image/recipes/tricolour-cabbage-and-chicken-slaw-10131.jpg PT25M PT00M PT25M
In small bowl, whisk together vinegar, sesame oil, vegetable oil, soy sauce, sugar, ginger, mustard, pepper flakes, garlic, salt and pepper. Set aside.Remove skin from chicken and shred meat into strips. Set aside.In large bowl, toss shredded cabbages, green onions, carrots, cucumbers and apples with dressing.Add chicken and toss again.Serve immediately or cover and refrigerate for a couple of hours until ready to serve.Taste and adjust seasoning.
8
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3 Tbsp. (45 mL) cider vinegar 2 Tbsp. (30 mL) dark sesame oil 1 Tbsp. (15 mL) vegetable oil 1 Tbsp. (15 mL) soy sauce 1 Tbsp. (15 mL) granulated sugar 1 Tbsp. (15 mL) finely chopped gingerroot 1 tsp. (5 mL) Dijon mustard 1/4 tsp. (1 mL) crushed red pepper flakes 2 clove garlic, minced a pinch of salt and pepper 1 small cooked chicken 5 cups (1 1/4 L) shredded green cabbage 3 cups (750 mL) shredded red cabbage 3 green onion, thinly sliced 2 carrot, cut in julienne strips 2 mini cucumbers, halved and sliced on diagonal 2 unpeeled apples, cored and cut into 1/2 inch (1 cm) pieces
Tricolour Cabbage and Chicken Slaw

Tricolour Cabbage and Chicken Slaw

Rate this recipe
2 Votes
8
servings
0:25
Preparation
0:00
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    cider vinegar
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  • 2 Tbsp.
    (30 mL)
    dark sesame oil
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 1 Tbsp.
    (15 mL)
    soy sauce
  • 1 Tbsp.
    (15 mL)
    granulated sugar
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  • 1 Tbsp.
    (15 mL)
    finely chopped gingerroot
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1/4 tsp.
    (1 mL)
    crushed red pepper flakes
  • 2
    clove garlic, minced

  • a pinch of salt and pepper
  • 1
    small cooked chicken
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    FROZEN, 810 - 950 g, SELECTED VARIETIES


  • 5 cups
    (1 1/4 L)
    shredded green cabbage
  • 3 cups
    (750 mL)
    shredded red cabbage
  • 3
    green onion, thinly sliced
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  • 2
    carrot, cut in julienne strips
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  • 2
    mini cucumbers, halved and sliced on diagonal
  • 2
    unpeeled apples, cored and cut into 1/2 inch (1 cm) pieces
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Imprimer ma sélection

Preparation

In small bowl, whisk together vinegar, sesame oil, vegetable oil, soy sauce, sugar, ginger, mustard, pepper flakes, garlic, salt and pepper. Set aside.

Remove skin from chicken and shred meat into strips. Set aside.

In large bowl, toss shredded cabbages, green onions, carrots, cucumbers and apples with dressing.

Add chicken and toss again.

Serve immediately or cover and refrigerate for a couple of hours until ready to serve.

Taste and adjust seasoning.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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