Ingredients

• 3 cups of shredded Chinese cabbage
• 3 cups of shredded red cabbage
• 1 cup of shredded carrots (lengthwise to get soft curls)
• 1 cup of unsalted cashews
• 1/4 of chopped chives (try cutting with scissors)
• 1 cup of roughly chopped mint leaves
• 1 cup of torn cilantro leaves
• 4 small red thai chillies, seeds removed and finely sliced (optional if you don't like spice)
• 4 chicken breasts, cooked in pan and cut into slices
• Coconut Lime Dressing:
• 1 cup of coconut milk
• 2 tablespoons of fish sauce
• 4 tablespoons of lime juice
• 2 tablespoons of coconut sugar

Instructions

1. Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
2. Combine coconut milk, fish sauce, lime juice and sugar in a measuring cup and stir well to combine. Pour half the dressing over the salad and gently toss to combine. Divide between plates and top with chillies. Add more dressing to taste.

Notes

Ingredients

• 2 pounds of frozen boneless chicken thighs
• 1/4 cup of red curry paste
• 1 pound of peeled and sliced sweet potatoes
• 2 cans of coconut milk
• 2 cup of chicken broth
• 2 tablespoons of minced ginger
• 1 tablespoon of corn starch (optional)
• 1 tablespoon of fish sauce
• 1 tablespoon of coconut sugar or brown sugar
• 2 tablespoons of lime juice
• Chili pepper, sliced thin
• Green Onions, sliced
• Mint
• Cilantro or flat leaf parsley

Instructions

1. Place frozen chicken on the bottom of your slow cooker. Add red curry paste and toss until spread out a bit. Add sweet potatoes.
2. Cover chicken and potatoes with coconut milk and broth. Stir in minced ginger.
3. Let cook on low for 8 hours.
4. If you want a thicker sauce, stir cornstarch into your mixture. Stir in fish sauce, sugar and lime juice. Combine well.
5. Garnish with chili, green onions, mint and cilantro to your liking. Serve on it's own or with rice.

Ingredients

• 8 full chicken thighs, bone in
• 6 garlic cloves
• 4 tablespoons of canola oil
• salt and pepper
• 4 cobs of corn (or 2 cups of frozen corn)
• 8 tomatoes
• 1.5 cups of white wine
• 1 bunch of mixed herbs such as parsley, cilantro, oregano

Instructions

1. Split chicken thighs in two at joint. Press garlic and mix with your oil. Season with salt and pepper and rub on chicken thighs.
2. Heat oven or BBQ to 350F with roasting pan in oven. Chuck corn and strip kernels from cob. Cut tomatoes into pieces.
3. Take out hot roasting pan and add chicken pieces. Brown pieces of chicken about 10 minutes in oven or BBQ. Take out of oven and add corn and wine.
4. Bake in oven or BBQ about 30 minutes. Chop your favorite herbs and add tomatoes and herbs to chicken during last 5 minutes of baking. Check if chicken is cooked through with meat thermometer or by cutting into thigh. Remove from oven and season with salt and pepper.