Sweet and Sour Slaw
Dressing:
1/3 cup cider vinegar or rice vinegar
1/4 cup natural peanut butter
3 Tbsp. brown sugar
1/2 tsp. salt
1 Tbsp. soy sauce or Bragg’s Amino Acid
2 tsp. Oriental sesame oil
Salad:
7-8 cups green cabbage
Red pepper flakes to taste (optional)
1/2 cup dry roasted unsalted peanuts, coarsely chopped
Place all dressing ingredients in a blender and process on low until well mixed
About one hour before serving time, place the dressing in a large bowl, add the cabbage, about 2 cups at a time, tossing the ingredients after each addition. Stir in pepper flakes, if using. Cover the bowl and chill for one hour, tossing it 2 or 3 times. At serving time, add the peanuts, and toss the salad once more. Serve with a slotted spoon. Serves 6.
Chinese Style
Baked Chicken
Marinade
1 cup water
1/2 cup dry white wine
1/4 cup soy sauce or Bragg’s Amino Acids
1/4 cup Dijon style mustard
1 clove garlic, peeled and minced
1/2 tsp. Worcestershire Sauce
6 single chicken breasts, skinned
In a deep dish pie plate or casserole, combine all marinade ingredients. Add the chicken, turning each piece to coat it completely with the marinade. Cover the container and refrigerate at least 8 hours or longer, turning the chicken pieces several times in the marinade.
Preheat oven to 350 degrees. Heat the oil in a large nonstick skillet. Remove the chicken pieces from the marinade (save the marinade), add them to the skillet, and brown on both sides. Transfer pieces to a baking dish (13 x 9 x 2) and place baking dish in the hot oven. Bake the chicken 30 minutes or until done, basting occasionally with the marinade. Serve with rice or pasta and Sweet and Sour Slaw.
