Description

Crispy chicken schnitzel meets crunchy Asian slaw, Dijonnaise, Sambal Mayo and a burnt lemon brown sugar vinaigrette in this flavour-forward salad with tremendous flexibility.

Ingredients

Units Scale

For the slaw

1 cup Napa cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 cup carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 cup snow peas, thinly sliced
2 cups hardy greens
2 Crispy Chicken Schnitzels, sliced into strips
Burnt Lemon Brown Sugar Vinaigrette, to taste
Finish with: sesame seeds, green onion and fresh cilantro

For the Burnt Lemon Brown Sugar Vinaigrette

1 lemon
1 clove garlic
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1/2 cup sunflower or other neutral oil
Pinch of salt & pepper

For the Dijonnaise

1/4 cup mayonnaise
2 teaspoons flat Dijion mustard
1 teaspoon grainy, old fashioned Dijion mustard

For the Sambal Mayo

1/4 cup mayonnaise
3 teaspoons Samal Oelek, or similar garlic chili sauce

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Instructions

Make the vinaigrette. Cut the lemon in half and place it cut-side down in a skillet with a teaspoon of ghee or neutral oil, over medium-high heat. Add the garlic clove to the pan. Cook until the lemon develops deep brown, caramelized edges and the garlic is softened and lightly browned.
Build the dressing. Squeeze the warm lemon juice into a small bowl or jar, being careful to catch the seeds. Mash or finely mince the cooked garlic and add it along with the brown sugar, Dijon mustard and fresh thyme. Whisk in the oil until emulsified. Season with a pinch of salt and pepper and taste. The dressing should hit sweet, tart, savoury and slightly bitter from the caramelized lemon.
Build the slaw. Combine the Napa cabbage, purple cabbage, carrot, red pepper, snow peas and greens in a large bowl. Toss with enough Burnt Lemon Brown Sugar Vinaigrette to lightly coat the vegetables. Keep the slaw crisp rather than drowning it in dressing.
Add the chicken. Slice the hot Crispy Chicken Schnitzel into strips and arrange over the cold slaw. Finish with another light drizzle of vinaigrette.
Add the sauces. Dollop or drizzle the Dijonnaise and Sambal Mayo over the whole salad and serve immediately
Finish with fresh sesame seeds, green onion and fresh cilantro.

Notes

• Cut everything thin: Thinly sliced vegetables make this slaw easier to eat and give every forkful a little bit of everything.
• The chicken: For the crispiest result, cook the schnitzel just before serving and place it on top of the cold slaw rather than tossing it through.
• Make it ahead: Cook your chicken. Prep the vegetables and sauces separately. Dress the slaw shortly before serving and re-heat the chicken at the last minute.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: North American