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Asian Slaw | Fit First Responders

Asian Slaw

Jan 6, 2019 | Food

slaw

Today we have a WINNING recipe for you so that you can be FIT FOR DUTY and FIT FOR LIFE!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Asian Slaw. Where are my veggies? Add chicken to get your lean protein!

Dressing Ingredients:

1/2 Cup olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon rice vinegar
4 teaspoons red wine vinegar
1 Tablespoon soy sauce
Juice of 1 lemon
3 Tablespoons sugar(can substitute Stevia)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon minced onion
1/2 teaspoon salt

Slaw Ingredients:

16 oz bag of cabbage slaw mix
2 Tablespoons finely chopped green onion
1/2 cup almond slivers or slices
1/2 cup dried cranberries
1/4 cup toasted sunflower seeds
1 crisp pear or apple, diced in small chunks
*Optional: 1 1/2 pounds grilled chicken, diced

Directions:

1. Combine the dressing ingredients in a sealed jar and shake until combined. Chill in the frig while making the rest of the salad.
2. Toast the almonds at 350 degrees for about 5 – 10 minutes until lightly browned.
3. Approximately 30 minutes before serving, combine the slaw ingredients and then toss with part of the dressing. Taste and then add more dressing, as needed.

*Cooking Note: To add extra flavor to the chicken, double the dressing recipe above and use it as a marinade for the chicken ahead of time. Marinate the chicken for at least an hour before grilling. Just be sure to dispose of the marinade after using to avoid contamination.