Chicken Salad--hold the mayo

Love, love, love pulling together a leftover meal that doesn't feel like leftovers. This one came together beautifully and tasted even better than it looked.

Ingredients
3 Tablespoons brown rice vinegar
2 Tablespoons soy sauce (I used Tamari)
2-3 teaspoons freshly grated ginger
1 Tablespoon evaporated cane juice (sugar)
1/4 cup Wildtree Garlic Grapeseed Oil* or canola or sesame oil
leftover chicken, cut into small pieces
carrots, finely chopped
celery, finely chopped
red onion, finely chopped
mango, finely chopped
cabbage, shredded (didn't have this on hand, but it would be so good)
salad greens
peanuts, optional

*email here to order.

Directions

1. Prepare salad dressing first by combining first 5 ingredients in a jar with tight fitting lid. Shake to mix and set aside.
2. Combine remaining ingredients, except salad greens and peanuts, in large bowl. Toss to mix.
3. Give the dressing another shake and pour over salad. Toss to evenly coat.
4. Serve over salad greens topped with peanuts.
5. Enjoy!

Cabbage, Carrot, and Cashew Slaw

Simple slaw that is warming this time of year.
This makes about 4 servings.

Ingredients
Juice of half a lemon (5-6 teaspoons)
3 teaspoons soy sauce
6-7 teaspoons olive oil
2-3 teaspoons freshly grated ginger
sea salt to taste
1/2 head fresh cabbage, shredded
2-3 medium carrots, washed and shredded
1 cup raw cashews, coarsely chopped
handful of fresh cilantro, coarsely chopped

Directions

1. Mix first five ingredients together in a jar with tight fitting lid. Shake vigorously. Set aside.
2. Combine remaining ingredients in medium size bowl.
3. Shake dressing. Taste. Adjust seasoning as needed.
4. Shake dressing one last time before pouring over slaw.
5. Toss to coat evenly.
6. Enjoy!

Summer Slaw

I can't believe it's been almost a month since my last post...not much cooking on the home front here, which is why I have 4 heads of cabbage in my fridge! I put together the following slaw and ate it over leftover cornbread. Super yummy--and I think it will be even better tomorrow.

2 T balsamic vinegar
1 T apple cider vinegar
1 T honey
1 T dijon mustard
1/4 cup extra virgin olive oil
1/2 head of white/green cabbage, shredded
1/2 head red cabbage, shredded
a whole bunch of carrots, shredded
1 apple (not so much a summer fruit, but I can afford 1 this time of year every other week!), shredded
1/4 cup cranberries (optional, but kid friendly at our house!)
1/4 cup walnuts (optional)

I mixed my vinaigrette first (vinegars through oil) in a glass jar with tight fitting lid (put it all in, shake it all up) and let it sit while I shredded the other ingredients. Put it all together in a bowl and mix well. It makes a good bit, so it's a nice thing to prepare and eat for several days. Enjoy!