Oriental Almond Ponzu Slaw Recipes

PONZU CHICKEN WITH JAPANESE COLESLAW

Steps:

• Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking.
• Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required.
• Heat a wok or large frying pan until very hot. Drain the marinade from the chicken.
• Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute.
• Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each.

ASIAN SLAW WITH PONZU DRESSING

Steps:

• 1. Slice the snow peas on the diagonal into thin matchstick-sized pieces.
• 2. For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef's knife).
• 3. I cut the cabbage into four wedges. We will only use 1 of the wedges. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner, or use a box grater with large holes or use a sharp knife to shred by hand.
• 4. Now for the fennel, cut the white bulb from the green top. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, a vegetable peeler or a mandoline. Save all the leftover fennel for another recipe.
• 5. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of ponzu to a bowl, then add the sesame oil and seeds. Season with a big pinch of salt and whisk with fork.
• 6. Pour the dressing over the snow peas, carrots, cabbage and fennel.
• 7. Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..