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!