Orange Slaw Salad
A twist on the traditional Asian noodle salad with the addition of chicken and Guava vinegar. Perfectly suited to Summer.
6 Oranges
1 Wombok cabbage
1.5 cups of cashews
Bunch of shallots
Bean shoots
100g fried noodles
1 Roast chicken
Pukara Estate Guava Vinegar
Hot English mustard
Pukara Estate Premium Premium Extra Virgin Olive Oil
Pukara Estate Traditional Mayonnaise
Preheat oven to 150°C
On an oven tray place parchment paper and lay out cashews, roast for 5 - 10 minutes, than remove and let cool
De-skin the roast chicken and shred
Thinly slice the cabbage
Peel and segment oranges
Chop the shallots ommiting the white section
To build the salad place the cabbage on a serving platter, scatter bean shoots, chicken, oranges, cashews and finally the green onions.
In a separate bowl, place 40ml of Pukara Estate Guava Australian Vinegar, 1 tablespoon of Dijon Mustard, 1 tablespoon of mayonnaise and 80ml of Pukara Estate Premium Extra Virgin Olive Oil
Whisk together until the mixture is combined
Pour over salad and serve!