Easy and delicious!
Prep time 20 minutes – Cook time 15 minutesÂ -Â Serves 4
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless organic chicken breast or
1 pound piece of extra firm tofu
Â½ head of thinly shredded napa cabbage, about 6 cups
Â¼ head of red cabbage, shredded, about 2 cups
1 large shredded carrot
3 scallions, trimmed and thinly sliced, use the greens too!
8-ounce can sliced water chestnuts
11-ounce can mandarin oranges, drained
1/3 cup rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons olive oil
1-2 tablespoons brown sugar
1 Â½ teaspoons garlic chili sauce or just chili sauce
Â¼ cup sliced toasted almonds
Preheat your oven to 350 degrees
Combine 1 tablespoon soy sauce and Â½ teaspoon sesame oil and brush onto chicken or tofu. Arrange in baking dish and bake until juices run clear, about 13-15 min.
In a large bowl, combine cabbages, carrot, scallions, water chestnuts, mandarin oranges, and sliced chicken or tofu.
In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, oil, 1Â½ teaspoon sesame oil, brown sugar and chili sauce. Pour the dressing over salad and toss lightly to combine. Divide among bowls and top each serving with 2 teaspoons of toasted almond. This can also be served in one large salad bowl or platter.
Use organic and locally-grown vegetables whenever possible!
Your food will always taste better!