Asian Coleslaw with Shredded Chicken or Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A fresh-tasting main-course salad. Ingredients:
1/4 cup soy sauce |
2 tablespoons white wine vinegar |
2 tablespoons chopped peeled fresh ginger |
2 tablespoons oriental sesame oil |
1 tablespoon sugar |
1/2 teaspoon dried crushed red pepper |
4 cooked skinless boneless chicken breast halves, shredded, or 5 cups shredded cooked turkey |
1 1 1/2-pound green cabbage, cored, thinly sliced (about 12 cups) |
4 celery stalks, thinly sliced |
1 medium-size red onion, very thinly sliced |
1 cup chopped fresh cilantro |
Directions:
1. Whisk first 6 ingredients in large bowl to blend. Mix in chicken or turkey; let stand 5 minutes. Mix in cabbage, celery, onion and cilantro. Season with salt and pepper. Chill at least 1 hour and up to 3 hours to blend flavors, tossing occasionally.
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