Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing

Main, Poultry | January 3, 2017 | By

Pants feeling snug after the holidays?  No worries!  This is a very yummy Asian Chicken and Vegetable Salad recipe that we borrowed from fellow Atlanta food blogger Shannon Marsh with Happily Edible After.  Made with tons of healthy veggies, this salad has a nice crunch from the fresh ingredients and chopped cashews. The best part is the dressing, made with fresh, creamy cashew butter from Georgia Grinders! Love sharing recipes with our fellow food bloggers!  Happy, Healthy New Year to all!

Georgia Grinders homemade cashew butter adds a wonderful flavor to the salad dressing.

Asian Chicken & Vegetable Salad with Spicy Cashew Butter Dressing
 
Serves: 10
Ingredients
  • 1 roasted chicken, cooled and shredded
  • ½ green cabbage, shredded
  • ⅓ red cabbage, shredded
  • 2 large carrots, grated
  • ½ bunch kale, shredded
  • 1 cup yellow bell pepper, ½-inch pieces
  • 1 cup red bell pepper, ½-inch pieces
  • ½ cup roasted, chopped cashews
  • Your favorite greens
  • Dressing:
  • ½ cup Georgia Grinders Creamy Cashew Butter
  • 2 Tablespoons rice vinegar
  • 4 Tablespoons lime juice, fresh
  • 1 teaspoon fish sauce
  • 3 Tablespoons soy sauce or tamari
  • 1½ Tablespoons sugar
  • 1 large garlic clove, minced
  • 1-inch ginger root, peeled and minced
  • 1-2 Tablespoons Sriracha
  • ½ teaspoon sea salt
  • 3 Tablespoons warm water
Instructions
  1. In a large bowl, gently mix the cabbages, carrots, kale, and bell peppers. Set aside.
  2. To make dressing: place all dressing ingredients into a medium bowl and whisk until smooth. Taste and adjust seasoning to your liking.
  3. In a large bowl, mix the shredded chicken with enough of the dressing to lightly coat the meat. Set aside. If not serving right away, refrigerate your veggies and your chicken and remaining dressing.
  4. To serve: scatter some of the mixed greens on a platter. Mix together the veggies and the chicken, tossing with remaining dressing. Place chicken salad on top of the mixed greens, scatter on roasted cashews.

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Five Spice Asian Latkes

Sides, Vegetarian | December 20, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

Fa-La-Latkes! Hanukkah falls on X-Mas this year (“Chrismukkah!”), so we’ve created an Asian latke to partner with your traditional latke using sweet potatoes and Chinese Five Spice! With a little help from Raw Spice Bar, we upped our game with this sweet and savory latke complete with the traditional toppings — sour cream and applesauce. This potato pancake is not your grandmother’s latke.  Sorry, Bubbie! 

Shred sweet potatoes in a food processor.

shredded-sweet-potatoes_600x400

Five Spice Asian Latkes
 
Author:
Serves: 4
Ingredients
  • 2 medium sweet potatoes, peeled
  • 2 medium carrots, peeled
  • ½ onion
  • 1 tablespoon Chinese Five Spice
  • 2 eggs, beaten
  • ⅓ cup coconut flour
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • Sour cream for topping (optional)
  • 2 green onions, chopped, for garnishing
Instructions
  1. In a food processor using the shredder blade, shred the sweet potatoes. Place in a large mixing bowl. Shred the carrots and place in the bowl with the potatoes. Grate the onion with the slicer blade, strain in a paper towel or kitchen towel to remove any liquid. Add to the mixing bowl. To the potato mixture add the Chinese Five Spice, eggs, coconut flour, and salt. Mix thoroughly with your hands until well-combined.
  2. Heat the oil on medium-high in a heavy cast iron skillet. Forming small patties with the potato mixture, place into the hot oil and cook patties (latkes) until golden brown, about 2-3 minutes on each side, pressing down periodically. Transfer the latkes to a paper towel to drain. Keep warm while cooking remaining latkes. Serve on a platter with a side of sour cream if desired, and sprinkle the latkes with the scallions.
Notes
Adapted from: Raw Spice Bar’s Five Spice Fritter’s

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Leftover Thanksgiving Turkey Curry with Sweet Potatoes

Main, Poultry | November 22, 2016 | By

What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?

Leftover turkey breast is awesome in this Indian dish!

turkey-breastSlice the leftover turkey breast into thick pieces before cubing.

sliced-turkey-breast

Leftover Thanksgiving Turkey Curry with Sweet Potatoes
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • ½ large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons yellow curry powder
  • 1 large tomato, chopped
  • ½ cup light coconut milk
  • ⅔ cup water
  • ½ large sweet potato, peeled and cut into small cubes
  • ½ large white sweet potato (or regular potato), peeled and cut into small cubes
  • 2 cups leftover cooked turkey meat, cut into thick cubes
  • Salt and pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice
Instructions
  1. Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
Notes
Adapted from: Skinny Taste

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