Chicken Coleslaw

Hospitality again, we had to practice cutting up vegetables in different shapes and sizes, such as julienne, paysanne and brunoise etc. they were pretty easy to do, but it is quite surprisingly funny to see that its quite hard for first timers. Anyways I don't really eat coleslaw but this was nice.

Ingredients:

1/2 - Barbecue Chicken (skin removed)
2 - Celery Sticks cut into thin stripes
1 - Carrot Grated
4 - Shallots (spring onions) thinly sliced
1/4 - Red Cabbage Chiffonnade
1/2 - Savoy Cabbage Chiffonnade
1 cup - Low-fat Mayonnaise (didn't knew there was such thing as a "low" fat)
2 tsp - Sesame oil
2 Tbsp - Rice Vinegar
1/4 cup - Sweet Chilli Sauce
2 tsp - Grated Ginger
4 - Baby Cos Lettuce Leaves for garnish.


Method-

~Misen Place your ingredients

Place all your cut up vegetables into a large bowl and toss until the vegetables are evenly separated. Add in the chicken into the bowl along with your mayonnaise, rice vinegar and sesame oil. Mix the coleslaw.

~Serve Cold.

Note:

Misen place - is to prepare all your ingredients.
Chiffonade - is to thinly slice your vegetables (cabbage)
Chicken should also be cold

.rEy.