Makes 4 servings
Ingredients-
3 Tbsp. orange juice
1 Tbsp. rice wine vinegar
2 tsp. low sodium soy sauce
1 tsp. freshly grated ginger
1 Tbsp. oilive oil
1 package (4 cups) frozen Quorn Tenders
Dressing
1/2 cup low fat mayonnaise
1 Tbsp. freshly grated ginger
1 Tbsp. rice wine vinegar
2 Tbsp. sesame oil
1 Tbsp. low sodium soy sauce
1/2 tsp. dry mustard
1 tsp. chili powder
1/8 tsp. nutmeg
3 cups thinly sliced red cabbage
2 cups thinly sliced green cabbage
1 cup grated carrot
1/4 cup chopped chives
3/4 cup toasted slivered almonds
Directions -
1) In a small bowl, whisk first 5 ingredients together (orange juice through ginger).
2) Add Quorn Tenders, toss gently and marinate for about 15 minutes.
3) In large skillet, heat olive oil over medium-high heat. Using slotted spoon, scoop tenders into skillet and saute 5 minutes.
4) Pour marinade into skillet, toss well, reduce heat to low and cook additional 5 minutes or until heated through. Set aside to cool.
5) In a medium bowl, whisk all ingredients for dressing (mayo to nutmeg)
6) In a large bowl combine cabbage, carrot, and chives.
7) Add half of dressing to cabbage mixture & toss well.
8) Add tenders, 1/2 cups of almonds and toss gently. Add more dressing if desired.
9) Sprinkle each serving with about 1 Tbsp. toasted almonds before serving.
10) Enjoy!