Tag: roasted bird

We have been eating a lot of variation on slaw better known around hers as shredded salads. Penny will pull out the vegetable bins and start chopping, julienning, and slicing until she has a bowl of delicious.

This one had a few chive flowers in addition to cabbage, carrots, scallions and radishes.

Here shredded chicken leftover from a roasted bird was mixed with Napa cabbage, carrots, mint, and a Vietnamese style dressing. It was topped with chopped peanuts, and fried shallots. This salad was a main dish.

Rice noodles and cucumbers joined the cabbage party here and a few pieces of poached chicken finished the plate.

By cooking an extra piece of salmon, we had a second dinner ready by adding it to a slaw.

Here was the first meal with a slaw on the side. This mix also used up some celery leaves.

Safe Shredding

You can buy bags of pre-shredded or spiralized vegetables for slaws. However, if you want to start from scratch, you have a few options to turn your components into the classic slaw cut. This is a wonderful opportunity to practice knife skills. Teaching someone to make this salad is a great way for them to learn how to slice, chop, mince, and julienne.

For a big batch of slaw, you might want to use your food processor or mandoline. Penny’s usual method is to slice the cabbage, celery, scallions, herbs, and such, with a knife and use a mandoline for items like carrots that she really wants to cut into a fine julienne. One more option is to do the prep work on different parts of a classic box grater or with an assortment of microplanes.

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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino