Healthy, Delicious Asian Slaw – Served Two Ways

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Brussel Sprouts Asian Slaw with Chicken and Rice

makes 1 serving

4oz (113g) cooked chicken breast

½ cup (100g) cooked white or brown basmati rice

4oz (100g) raw brussel sprouts, shaved

1 lime, juice and zest

1 teaspoon grated fresh ginger

½ teaspoon chile flakes

salt and pepper, to taste

Olive oil

Cilantro and Peanuts, for garnish

DIRECTIONS
Shred or cut the chicken breast into ½” cubes.

Reheat the rice in the microwave.

In a medium bowl, combine the chicken, warm rice, shaved brussel sprouts, lime juice and zest, and ginger. Toss to combine. Season to taste with salt, pepper and olive oil. Serve in a bowl and top with peanuts and cilantro.

NOTE: recipe may be doubled and tripled in size.

Asian Slaw Spring Roll

with Spicy Soy Dipping Sauce

makes 2 rolls

INGREDIENTS
2 – 8” rice paper wrappers

1/2 cup Brussel Sprouts Asian Slaw

cilantro

DIRECTIONS

Place a clean kitchen towel on the countertop and fill a large bowl with lukewarm water. Take one of the rice paper wrappers and dip it quickly into the water. Allow any excess water to drip off, so that it is just barely damp, then lay it down on the towel.

Working with one roll at a time, arrange 2-3 leaves of the cilantro from left to right in the center of the wrapper, then place about ½ cup of the slaw on top of the cilantro. Grasp the bottom edge of the wrapper and pull up over the top of the filling, then pull the top edge of the wrapper down over the filling toward the bottom edge. Pull the left and then the right sides of the wrapper over the ends toward the center firmly, so that you now have a straight edge on each side. Continue to roll the wrapper firmly, like a cigar; if the wrapper starts to dry out or crack, dip your fingers in water and use them to re-moisten the edges of the wrapper, making sure that the wrapper is completely sealed. Repeat with the next wrapper.

Serve with Spicy Soy Dipping Sauce

Spicy Soy Dipping Sauce

makes about 1/2 cup

INGREDIENTS

¼ c water

2 tbsp reduced sodium soy sauce

1 tbsp rice vinegar or white vinegar of choice

2-3 tsp sriracha or hot sauce

1 tsp honey

1 tbsp minced scallions

1 small garlic clove, minced

DIRECTIONS