Cole Slaw As Made By Chef Kuniko Yagi Recipe By Tasty

COLESLAW RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, honey, salt, and pepper.
• Add the green cabbage, red cabbage, and carrot, and toss to coat. Cover and chill until ready to serve.
• Enjoy!

COLE SLAW AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY

Steps:

• In a medium bowl, combine the ground white sesame seeds, sesame paste, soy sauce, rice vinegar, sugar and salt. Whisk to combine, then slowly drizzle in the olive oil, little by little, whisking constantly until emulsified.
• In a large bowl, combine the cabbage, kale, green beans, red onion, and 2 tablespoons of the sesame dressing. Toss until everything is well coated, adding more dressing as needed. Reserve the remaining dressing for another use.
• Serve the cole slaw alongside the golden chicken sandwiches.
• Enjoy!

NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY

Steps:

• In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
• Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
• Pour desired amount of dressing over the salad and toss until everything is well coated.
• Garnish with more toasted sesame seeds
• Enjoy!

GOLDEN CHICKEN SANDWICH AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY

Steps:

• Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, ½ teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
• Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
• Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
• Coat the marinated chicken thighs in the flour mixture.
• Fry the chicken thighs, one at a time, in the hot oil for 6-7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
• In a small bowl, mix together the miso and honey.
• Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
• Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
• Enjoy!