Apple Cabbage Coleslaw

Apple Cabbage Coleslaw

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*1 pound package Multi-Colored Coleslaw

*1-2 Green Apples, Julienned

*1 Jalapeño, cut into thin circles, remove seeds for less heat

*1/8 teaspoon Celery Seed

*2 tablespoons chopped Cilantro

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In a large mixing bowl Add: Coleslaw, green apples, jalapeños, celery Seed and cilantro.

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Dressing

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*1/2 cup Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*2 tablespoons Brown Sugar

*1/4 cup Apple Juice

*1 tablespoons Apple Cider Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

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Whisk together in a small mixing bowl the dressing ingredients. Then add the dressing to the apple and cabbage mixture and toss/mix together until all ingredients are covered with dressing. Refrigerate for an hour or longer for ingredients to blend together. Refrigerate overnight if desired, the Apple cabbage Coleslaw is just as good the next day. Keep refrigerated until ready to serve.

Enjoy!

Lindy

 

 

Zoodle Sriracha Honey Bowls


Zoodle Sriracha Honey Bowls

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Serves 5

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*7 frozen Chicken tenders, cooked and cubed

*3 tablespoons Extra Light Olive Oil

*1 tablespoon dried minced Garlic

*1/8 teaspoon Pepper Flakes or to taste

*1/2 teaspoon Seasoned Salt, like Deverle’s Seasoning

*Black Pepper, to taste

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Zucchini Spiral Noodles

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*4 medium Zucchinis, spiraled (about 3 cups per serving) using Spiralizer like OXO Good Grips

*6 Green Onions(Scallions) sliced, for topping Zucchini noodles

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In a large stainless steel skillet with lid on medium heat add olive oil and allow to heat for 30 seconds or so and add he frozen chicken tenders. Sprinkle on the pepper flakes, dried garlic, seasoned salt and black pepper. place lid and allow to cook for about 10 minutes checking to see if the chicken is thawed enough to cut into chunks. Cut chicken tenders into chunks with scissors. Then replace the lid and allow to cook until chicken begins to brown and most of the moisture has cooked away. Deglaze skillet with a couple of tablespoons of water and allow chicken to cool slightly.

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Sriracha Honey Sauce

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*2 tablespoons Arrowroot

*1/4 cup plus 2 tablespoons Water

*1/4 cup Low Sodium Soy Sauce

*2-3 tablespoons Sriracha Sauce, depending your heat level

*1 tablespoon Toasted Sesame Seeds, more for topping

*6 tablespoons Honey

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In a sauce pan add the arrowroot, water and low sodium soy sauce, mix until in arrowroot is incorporated. Then add Sriracha sauce, toasted sesame seeds and honey. Whisk until combined. Heat the sauce on medium heat just until it thickens. Remove from heat and immediately serve on top of the layer Zucchini noodle chicken bowls.

Enjoy!

Lindy