Sunday, December 2, 2012

Leftovers: Chicken tacos

The other night, I "roasted" chicken in the slow cooker for dinner (supper?). The next night, I shredded the leftover meat, tossed it with Trader Joe's Green Salsa, warmed a can of TJs black beans (BPA-free can!), and whipped up a side of hold-the-mayo slaw with red cabbage, carrots, and cilantro, and served it with all the fixings (grated cheese, plain yogurt, salsa). Such an easy, quick, and delicious meal. I took a photo of the slaw on the side, but I ate it on the taco. Yum!

Hold-the-mayo Slaw (serves 4)*
1/2 red cabbage, sliced thinly
2 small carrots, grated
Fresh cilantro, chopped
Extra virgin olive oil
Juice of one small lime
Splash of apple cider vinegar
Black pepper, to taste

Mix veggies and cilantro in a bowl. Add as much cilantro as you like (we love it around here, so I always add extra). Drizzle olive oil over mixture, add lime juice, vinegar, and freshly ground black pepper. Toss and serve. 

If you don't like cilantro, dill or other fresh herbs can be used in it's place. If you prefer a creamy slaw, add a couple of tablespoons of organic yogurt.

The salad can be made a day before and left to marinate in the fridge. I ate leftover slaw today with the "super cow" beef stew I set up this morning in the slow cooker to cook while we were off getting a Christmas tree. 

*Disclaimer: I don't measure when I cook, so everything is a guesstimate.