CHEF LYNN LOGG'S LETTUCE ALTERNATIVES

AS WE CONTINUE TO SEE ESCALATING PRICES FOR PRODUCE ITEMS WE NEED TO ADJUST AND FIND ALTERNATIVES AS DO OUR CUSTOMERS ASIAN SLAW
A great versatile and flavor salad.  Use as a side with a sandwich, serve slightly warmed w/ grilled fish or use in a wrap!
Ingredients
2 lbs	Shredded Red Cabbage
1/2 lb	Shredded Carrot
6 ea.	Scallions
1 quart	Mandarin Oranges
2 each	Red Bell Peppers, julienned
.5lb	Jicama, julienned
1/4 cup	Sesame Seeds, toasted
1 cup	Almonds, toasted
to taste	Mint, Fresh Herb
Method
Combine all vegetables.  Toss to evenly combine.
Toss with vinaigrette prior to serving.
Add sesame seeds, almonds and mint at the very end.
ASIAN VINAIGRETTE
1 Tbls.	Hot Chili Sauce
1/4 cup	Crushed, pureed Ginger
3 Tbls.	Roasted Garlic Puree
1 can	Coconut Milk
1/2 cup	Peanut Butter
1 cup	Red Wine Vinegar
2 cups	Canola Oil
to taste	Cilantro
to taste	Mint
to taste	Salt
Combine ingredients in order listed.  Blend well and chill.
Adjust seasoning as necessary
Add to salad mixture 1 - 2 hours before serving.

Spicy Sweet Broccoli Slaw
Ingredients:
2 bunches	Broccoli, cut into florets and stems julienned
1 lb.	Shredded Red Cabbage
1/2 lb.	Shredded Carrots
1 cup	Sundried Cranberries
1 ea.	Large Red Onion
1 quart	Mandarin Oranges
1 cup	Red Wine Vinegar
1 Tbls.	Red Chile Sauce
2 Tbls.	Honey
2 cups	Canola Oil
6 oz.	Almond, Sliced Blanched Nut
	Lo Mein Noodles for garnish
METHOD
Julienne broccoli.  Blanch in boiling water, shock in ice water to hold color.
Combine all ingredients in order listed up to vinegar
Blend Chili Pepper puree, honey, vinegar.  Add oil.  Season w/ S&P or Soy Sauce or Tamari
Sprinkle in almonds and lo mein noodles just before serving
Additional ingredients for variation and different flavor ~
Tarragon, Fresh Parsley, Cilantro Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc Opinions expressed are my own and do not necessarily reflect those of U.S. Foodservice, Inc