What a perfect summer twist to get in your fixin’ greens. Napa cabbage tends to be an overlooked item in the brassica family and that’s a shame. The tart sweetness of the apple-infused lemon juice makes for a perfect way to add a sweet and savoury burst of flavour to greens. Feel free to substitute others greens such as romaine or shredded Brussel sprouts. Double up on the ginger for even more flavour.
Serves 3–4
Ingredients:
Slaw Base:
Cooked grilled chicken, pulled or shredded with a fork
6–8 cups shredded and washed Napa cabbage
1 Granny Smith apple, sliced
Juice of ½–1 lemon
2–3 chopped scallions
¼ cup sliced or chopped almonds (toasted if you wish)
½ cup chopped cilantro
Dressing:
2 tablespoons mayonnaise or sour cream
1 heaping tablespoon plain Greek or Icelandic yogurt
1–2 tablespoons extra-virgin olive oil
1 tablespoon grated fresh ginger
Pinch of salt
Directions:
Toss lemon juice with sliced apples, allow to soak for a few minutes, being sure apples are well coated, set aside.
Drain apples, reserving lemon juice in a small bowl. Whisk dressing ingredients together with lemon juice.
Combine remaining ingredients of slaw base in large bowl. Pour dressing over and toss to combine, plate and enjoy. .
Contact Tony@ModaNutrition.com
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