Slaw or Salad?
Slaw or salad? We’ve had that discussion before (or I’ve had with myself). I’ve always thought of cabbage as a slaw or coleslaw before but on the other hand I always put some finely shredded red cabbage into salads to add more color. This salad will make a great side dish for any summer gathering.
I came across this salad at aspicyperspective.com webpage when I was looking at her Lemon Chicken recipe I’ll be making in a couple of days. I’m not sure if I will use the coconut flour (I have it) or not. Recently I tried a Chicken and Red Peppers (that’s 50% chicken and about as much broken dried chili peppers) and the chicken was coated with potato flour and I wasn’t crazy over the results of that type of flour. So, what I may do is try one small piece of chicken in the coconut flour and one in regular all-purpose flour before I tell you what to use. When it comes to fried chicken, you can’t beat just regular flour.
This Crunchy Napa Cabbage Salad was delicious. I altered the recipe a little by adding some thinly sliced jalapeno peppers, cucumber and avocado. I only had sliced almonds instead of her suggested slivered almonds. I would like to try the slivered almonds the next time I make this since they would add crunch; peanuts would be wonderful substitution in this salad. To the dressing I only added a splash of soy sauce and maybe a little more sesame oil than the recipe called for.
This salad was made to go along with my Beef Tenderloin Steaks with French Onion Sauce for Mother’s Day dinner and along with my Potatoes Pave, the meal was a perfect combination of flavors.
BLAST FROM THE PAST: This Strawberry Shortcake has boiled egg yolk in with the shortcake to add a little tenderness. Give it a try when you start finding really tasty strawberries at the market.
Slice the napa cabbage very thinly.
Slice the cucumbers about 1/4″ thick circles then cut in half.
I love my little Chef’n salad shaker.
Put the cabbage in bowl and top with the jalapeño slices and mango.
Add in the green onions, cucumber slices and the pour on some dressing and toss then add in the avocado slices and almonds.
- 1 head napa cabbage (the wrinkly kind)
- 1-2 ripe mangoes, if large, one will be enough
- 1 bunch green onions, sliced very thinly
- 1/2 c. blanched almonds, toasted (I used sliced)
- 1/2 English cucumber, sliced thinly
- 1-2 jalapeños, seeded and thinly sliced
- 1-2 avocados, sliced
- 1/4 c. rice vinegar
- 1/4 c. grape seed oil (I used peanut oil)
- 3 Tbsp. honey
- 1 Tbsp. sesame oil
- salt and pepper to taste
- splash soy sauce, optional
- Peel the mango and sliced, set aside in refrigerator until ready to put together the salad. Slice the onions and refrigerate along with the cucumber and jalapeño. Roughly chop or slice napa cabbage (I sliced then chopped a couple of times).
- Toast the almonds and set aside until ready to assemble salad. Peel and slice the avocado right before serving.
- To make dressing mix all ingredients in shaker bottle to combine.
- Assemble all the salad ingredients in a bowl, top with almonds and then enough dressing to coat salad.
- I added some sliced English Cucumbers, jalapeño and avocado to her original recipe. I had sliced almonds so that is what I used; I would buy slivered the next time for more added crunch. I also added a splash of soy sauce because I thought it went well with the mangos and avocados.