Asian Slaw Salad with Smoked Duck Breast and Ginger Plum Chutney Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

For ginger plum chutney
 Red onion1 Small, diced
 Grated fresh ginger1⁄8 Teaspoon
 Peanut oil1 Teaspoon
 Rice wine vinegar1 Tablespoon
 Diced plums225 Gram (Fresh Ones, 1 Cup)
 Cayenne1 Pinch
 Salt1 Pinch
For slaw salad
 Peanut oil2 Tablespoon (Divided)
 Sesame oil1 Dash (A Splash)
 Garlic2 Clove (10 gm), sliced
 Grated ginger1 Teaspoon
 Napa cabbage225 Gram, julienned to make 1 cup
 Carrots3 , julienned
 Snow peas113 Gram, julienned to make 1/2 cup
 Jicama225 Gram, peeled and julienned to make 1 cup
 Shiitake mushrooms225 Gram, julienned to make 1 cup
 Rice vinegar1 Tablespoon
 Soy sauce1 Tablespoon
For duck
 Butter lettuce head1 , leaves arranged into "cups"
 Smoked duck breast340 Gram, julienned to make 1 1/2 cups
 Chopped fresh cilantro2 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1976 Calories from Fat 1210

% Daily Value*

Total Fat 138 g211.8%

Saturated Fat 33.4 g166.9%

Trans Fat 0 g

Cholesterol 179.9 mg

Sodium 2526.7 mg105.3%

Total Carbohydrates 132 g44.1%

Dietary Fiber 35.1 g140.4%

Sugars 54.8 g

Protein 74 g147.9%

Vitamin A 1382.6% Vitamin C 414.6%

Calcium 43.5% Iron 84.7%

*Based on a 2000 Calorie diet

Directions

For the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight.
If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil.
Add remaining ingredients and stir.
When plums are just heated through, remove from heat.
Serve immediately, or cool and store for future use.
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