Brats and cabbage only used up half the head of cabbage we bought so we scavenged the fridge and freezer and made this with the other half.
Ingredients
Half a head of cabbage
1 carrot
2 oranges,
1 tsp Soy Sauce
2 Tbsp Juice from oranges
1/4 Cup slivered almonds
1/4 Cup oil (we used extra light olive because it's what we had but sesame would be great)
2 grilled chicken breasts
Directions
Shred the cabbage and the carrot. I used a knife for the cabbage and box grater for the carrot.
Remove the zest from the oranges and reserve.
Supreme the oranges. Catch the juice in a big bowl while you're doing this and you should get the 2 Tbsp you need.
Whisk Soy Sauce, zest and OJ together, drizzle in the oil while continuing to whisk.
Toss the orange pieces, almonds, carrots and cabbage together.
Add the vinaigrette to the veg and toss to coat.
Serve with sliced chicken over the top.
Notes
One nice thing about this salad is that the cabbage doesn't wilt in the vinaigrette much at all so it's great for leftovers.
Ingredients
Half a head of cabbage
1 carrot
2 oranges,
1 tsp Soy Sauce
2 Tbsp Juice from oranges
1/4 Cup slivered almonds
1/4 Cup oil (we used extra light olive because it's what we had but sesame would be great)
2 grilled chicken breasts
Directions
Shred the cabbage and the carrot. I used a knife for the cabbage and box grater for the carrot.
Remove the zest from the oranges and reserve.
Supreme the oranges. Catch the juice in a big bowl while you're doing this and you should get the 2 Tbsp you need.
Whisk Soy Sauce, zest and OJ together, drizzle in the oil while continuing to whisk.
Toss the orange pieces, almonds, carrots and cabbage together.
Add the vinaigrette to the veg and toss to coat.
Serve with sliced chicken over the top.
Notes
One nice thing about this salad is that the cabbage doesn't wilt in the vinaigrette much at all so it's great for leftovers.
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