COCONUT SLAW

COCONUT SLAW image

Yield 2 servings

Number Of Ingredients 8

1/2 head napa cabbage, shredded
1/4 c. coconut oil
1-2 carrots, sliced (and/or peppers, fennel, etc.)
1-2 cloves garlic, chopped or pressed (might add a shallot too)
c. 1/4 c. seasoned rice vinegar (to taste) (equivalent to 3 T. rice vinegar plus 1 T. sugar)
Grated cheddar cheese
c. 1/2 c. chopped roasted nuts (I used cashews and lemon-tabasco almonds)
Cooked chicken breast strips, or shredded cooked chicken

Steps:

Place the shredded cabbage in a large salad bowl. In a deep skillet, heat the coconut oil over medium-low heat. Add the carrots and cook a few minutes until tender-crisp. Add the garlic and stir. Gradually add the vinegar, tasting, until you have a nice tart vinagrette. Season to taste with salt and pepper. Be generous with the salt. Heat to a simmer. Pour the hot dressing over the cabbage and toss to combine. Let sit for a few minutes to soften the cabbage. Add the cheese and toss. (If you have shredded chicken you could add it along with the cheese.) Serve onto plates, sprinkle with the nuts, and arrange the chicken breast strips (if using) on top.