• 1/2 cup vinegar (rice wine or apple cider)
  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • pinch of red pepper flakes
  • 1/8 cup soy sauce
  • 1 teaspoon grated ginger or 1/2 tsp powdered
  • 1 teaspoon grated garlic
  • 1/2 head of green cabbage
  • 4 carrots
  • 1/2 cup sliced almonds
  • 2 chicken breasts, chopped
  • 1 orange, optional

People often ask me what to do with cabbage. It’s sort of a boring vegetable that most of us don’t keep on hand like we do with carrots and onions, so when we buy one for a certain recipe we don’t know what to do with leftovers.

Coleslaw is a great way to eat it raw and can be dressed in many forms. I have a recipe for a great pickly-sour dressed coleslaw here: zippy zesty savory coleslaw. Then there is the American standard of mayonnaise with craisins or raisins optional.

Here is a recipe for an Asian inspired dressing that tastes really great with sliced almonds, sauteed chicken, and fresh oranges (in season now).

Mix everything together in a jar and shake it well. Adjust amounts for your own tastes or based on the size of your cabbage, etc.  Pour over shredded cabbage and carrots and toss. I shredded my cabbage and carrot both in my Cuisinart food processor. It only took 2 minutes and it cleaned up with just a rinse of water. So easy.

Now, you know that most of my recipes also include something I’m “using up” or “getting rid of” and this is no different. Someone gave me 3 bags of Semolina flour and I don’t make pasta. So what in the world should I do with all of that? (I’m still accepting suggestions). Someone suggested I cover potatoes before broiling, so I thought why not use it as a crust for sauteed chicken? So I put about 1/2 cup of semolina into a ziploc baggie along with 1 teaspoon salt and added my chopped raw chicken. Gave it a good shake and spread it into a pan with 1 tablespoon olive oil on medium high heat. I cooked the chicken, stirring every 5 minutes, for about 20 minutes.

Once my cabbage and carrot were shredded and tossed with my dressing, I added the chicken and some freshly cut orange bites and sliced almonds. We ate this for lunch on Sunday and in lunchboxes on Monday and Tuesday. It held up really well and tasted really great all 3 times! What a healthy way to kick off 2015!

asian coleslaw lunchbox

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Chicken and semolina flour, salt, olive oil.

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Midway through cooking.

chicken coleslaw4

chicken coleslaw2

Asian inspired coleslaw with almonds.

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