Sweet and Sour Slaw with Chicken*

DRESSING
1 tablespoon fresh garlic, about 3 cloves
2 tablespoons grated ginger root
3 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoons honey
1 tablespoon dark sesame oil
2 tablespoons low sodium soy sauce
Ground black pepper, to taste
SLAW and CHICKEN
1 small zucchini, cut into matchstick julienne
2 cups shredded carrot
1/2 head of cabbage, cored and shredded
2 scallions, thinly sliced
3 cups cooked, skinless and boneless chicken breast or rotisserie chicken meat, shredded
*Meets Cardiac Rehab guidelines.

In a medium bowl, whisk together the dressing ingredients.
To the dressing, add the vegetables and toss with scallions. Season with ground pepper and salt to taste. Toss well. Divide between 6 serving plates.
Top each with shredded chicken and serve.
Notes: We believe it is worth making a large quantity of this delicious slaw because it will keep in the refrigerator for several days!

Nutrition Information