6 oz. Shredded Napa Cabbage
1 oz. Shredded red cabbage
1 oz. Shredded carrots
3 oz. Chicken breast, pan-roasted, julienne
½ oz Wonton Strips, fried
3 fl oz. Chinois Dressing
½ oz. Wonton Strips, fried
1 oz Cashews
1 Tbs. Green onion, julienne, garnish
In a clean, stainless steel mixing bowl, combine Chinois Slaw, chicken, half of the wonton strips, Chinois Dressing and cashews.
Using tongs, toss all the ingredients until evenly coated with dressing.
Garnish with the remaining Wonton Strips and green onion julienne.
1 ¼ cup Mustard Paste, Coleman's
1 cup Rice Vinegar
½ cup Honey
¼ cup Mustard Powder Coleman's
2 cups Peanut Oil
1 Tbs. Sesame Oil
1 ½ Tbs Salt
1 Tbs. White Pepper
Make a paste using a 2 parts mustard powder to 1 part water.
In a small pot, combine mustard paste, vinegar, honey and bring to the boil. Place cooked mustard mix and raw mustard in a blender.
Add oils to emulsify.
Season to taste