Asian Slaw Salad with Smoked Duck Breast and Ginger Plum Chutney
|For ginger plum chutney|
|Red onion||1 Small, diced|
|Grated fresh ginger||1⁄8 Teaspoon|
|Peanut oil||1 Teaspoon|
|Rice wine vinegar||1 Tablespoon|
|Diced plums||225 Gram (Fresh Ones, 1 Cup)|
|For slaw salad|
|Peanut oil||2 Tablespoon (Divided)|
|Sesame oil||1 Dash (A Splash)|
|Garlic||2 Clove (10 gm), sliced|
|Grated ginger||1 Teaspoon|
|Napa cabbage||225 Gram, julienned to make 1 cup|
|Carrots||3 , julienned|
|Snow peas||113 Gram, julienned to make 1/2 cup|
|Jicama||225 Gram, peeled and julienned to make 1 cup|
|Shiitake mushrooms||225 Gram, julienned to make 1 cup|
|Rice vinegar||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Butter lettuce head||1 , leaves arranged into "cups"|
|Smoked duck breast||340 Gram, julienned to make 1 1/2 cups|
|Chopped fresh cilantro||2 Tablespoon (For Garnish)|
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.