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Category: Best Meal-On-The-Run

Author:

Karen Arnold

Recipe Name:

Make-It-Fast, Eat-It-Slow Asian Slaw

Recipe Description:

This is an inexpensive, easy main-dish salad featuring chicken, peanuts and a couple of other ingredients in a cabbage base. I came up with this recipe in response to the nutritional needs of my husband, who has type II diabetes. A lot of "quickie" dishes don't work for us because many of them are based on starchy ingredients like rice or pasta, which my husband tries to avoid. I love pasta salads, so I decided to use that concept but with cabbage (which is great for lowering blood sugar) rather than pasta. The quote "eat it slow" is another diabetic-friendly feature of the recipe. It's hard to eat raw cabbage fast!

Ingredients:

• 1 pound chicken tenders
• 1 tablespoon vegetable oil
• Half a medium-size head of green cabbage
• 1/8 to 1/4 medium-size head of purple cabbage
• 1 cup shredded carrots (I use the bagged kind)
• 5 or 6 green onions
• 1/4 teaspoon salt
• 1 15-ounce jar or bottle of Asian-style ginger dressing (To make it healthier, you can reduce the amount of dressing)
• 1 cup dry roasted peanuts

Directions:

Cut the chicken tenders in bite-size pieces and saute in the oil over medium-high heat until fully cooked, about 10-15 minutes. While the chicken is cooking, shred the cabbage (lengthwise "julienne" strips work better than diced) and chop the green onions. Toss cabbage, onions and shredded carrots in a large bowl. When the chicken is fully cooked and still warm, add it to the vegetables, along with the salt, and toss to "wilt" the cabbage slightly. Add the ginger dressing and toss well. Right before serving, sprinkle in the peanuts and toss lightly. Serve with fresh fruit such as cantaloupe, oranges or kiwi. Serves 4.

Optional: Bell peppers (cut in thin strips) or snow peas can be added to the slaw before adding the chicken. Or you can make a vegetarian version adding more vegetables and leaving out the chicken.

Prep time: about 15 minutes

Cooking time: about 15 minutes

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Page updated: 24-Apr-2009

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