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Thai Vegetable Slaw with Chicken by Simon Kattar

“I love this dish. The various shades of colour make you stop to check what’s in there: heirloom carrots, cucumber, jicama, basil, baby kale, pickled red onion, red and green sweet pepper. It is the perfect spring and summer dish. Serve with Sable & Rosenfeld Red Pepper Thai Bruschetta crusted chicken breast or your favourite grilled fish.”

- A note from the chef, Simon Kattar

 

INGREDIENTS

  • 1 jar of Sable & Rosenfeld Red Pepper Thai Bruschetta
  • 1½ Tbsp sesame oil
  • 1 cup julienned colorful heirloom carrot (soaked in water until ready to use)
  • ½ cup julienned jicama, peeled (soaked in water until ready to use)
  • ½ cup julienned English cucumber
  • ½ cup julienned red and green sweet pepper
  • ½ cup julienned Roma tomatoes, seeded, center part removed
  • 1 cup of baby kale
  • 1 red onion, halved and thinly sliced
  • 1 cup rice vinegar
  • 1 cup water
  • ½ tsp salt
  • ¼ tsp black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 4 Chicken Breasts (or Salmon Fillets)
  • Optional garnishes:
  • Sesame seeds
  • Sprouts or micro greens
  • Basil
  • Edible flower petals
  • Sable & Rosenfeld Tipsy Tapas Sweet Peppers
  • Sable & Rosenfeld Vodka Jalapeño Tipsy Olives

 

INSTRUCTIONS

Salad Dressing:

  1. In a small bowl, mix together:
  2. 1 cup Sable & Rosenfeld Red Pepper Thai Bruschetta
  3. 1½ Tbsp of sesame oil

Pickled Red Onion:
  1. Cut 1 red onion in half, slice thinly and set in a bowl. In a small pot, bring the vinegar, water, sugar, salt, bay leaf, fresh thyme, and black peppercorns to a boil for 2 minutes. Pour brine over onions and let sit at room temperature for 1 hour…this can be done ahead of time.

Thai Chicken or Salmon:
  1. Preheat oven to 350 degrees.
  2. Bake chicken breast for 20 minutes or 12-15 minutes for Salmon
  3. Remove the protein from the oven.
  4. Cover the protein generously with Sable & Rosenfeld Red Pepper Thai Bruschetta.
  5. Place the protein back into oven to bake for another 5-8 minutes.
  6. Remove and slice.
To Serve:
  1. Spoon ¼ cup of the dressing into a large mixing bowl.
  2. Remove the julienne of vegetables from the water and drain.
  3. Remove and drain desired amount of pickled red onion.
  4. Add to the bowl and toss all the vegetables together (heirloom carrot, English cucumber, jicama, peeled red and green sweet pepper, baby kale, and Roma tomatoes and pickled onions).
  5. Neatly pile onto serving platter and drizzle the remaining dressing over the vegetables evenly.
  6. Garnish (with sesame seeds, sprouts or micro greens, basil, edible flower petals, Sable & Rosenfeld Tipsy Tapas Sweet Peppers or Vodka Jalapeño Tipsy Olives).
  7. Top with sliced Red Pepper Thai Bruschetta crusted chicken breasts (or Thai salmon fillets).