• Ingredients: 31
  • Serves: 6

Vinegar slaw with thinly sliced fresh fennel bulb, thinly sliced red onion, medium carrots, cut into thin matchstick-size strips, chopped fresh italian parsley, olive oil, sherry wine vinegar, sugar.

Ingredients

  • 2 cups thinly sliced fresh fennel bulb
  • 1 1/2 cups thinly sliced red onion
  • 2 medium carrots, cut into thin matchstick-size strips
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup olive oil
  • 1/4 cup Sherry wine vinegar
  • 1 tsp. sugar

For the udon noodle cakes:

For the pea shoots:

For the chicken:

  • 4 Gardein breasts
  • Sea salt and freshly ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 4 tbsps. extra-virgin olive oil
  • 1 lb. shiitake mushrooms, stemmed and cut into 1/4-inch slices
  • 1 cup dry sake
  • 1/2 cup faux chicken stock
  • 1/2 cup Earth Balance
  • 1 tbsp. minced fresh chives
  • Microgreens to garnish

Condiments:

  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges

Directions

  1. Step 1 Toss first 4 ingredients in large bowl. Whisk oil, vinegar, and sugar to blend in small bowl. Season to taste with salt and pepper.

    For this step you will need

  2. Step 2 Add dressing to vegetable mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.

    For this step you will need

Nutrition information

Calories 124 Carbohydrates 9 g (3%)
Fat 9 g (14%) Protein 1 g (2%)
Saturated Fat 1 g (6%) Sodium 38 mg (2%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 7 g Cholesterol 0