Thai Cole Slaw

1
2
11/2
2
6
1
1
1
3
3
1
1

cup shredded sweetened coconut
tablespoons canola oil
cups chopped scallions, white and green parts
cups thinly shredded red cabbage
cups shredded nappa cabbage
red bell pepper, chopped
cup fresh cilantro, chopped
cup roasted cashews (may be salted)
tablespoons rice vinegar
tablespoons fresh lime juice
tablespoon canola oil
teaspoon sugar
Salt and pepper to taste

C ome and

see \x/horE s new orE

S chukot i s

Toast the coconut: Combine coconut and oil in a small bowl and
toss well to coat. Transfer the mixture to a large nonstick skillet over
medium-high heat and saute until the coconut is well toasted and
mostly golden. Remove from heat to cool.
Combine toasted coconut with remaining ingredients and toss well.
Adjust salt and pepper to taste. Cover and chill until ready to serve.
Toss again just before serving. May be made one day in advance.

T urquoise and

diamondl stiletto

earrings in platinum.

''5, 500.

Vietnamese
Chicken-Breast
Sandwiches
with Peanut Sauce

6

2

/4

3

"Try these sexy stiletto's

medium boneless and
skinless chicken-breast halves
(about 11/2 pounds), visible fat
removed
tablespoons toasted
sesame oil
teaspoons crushed
red pepper
Kosher salt and pepper
to taste

on for size."

Peanut Sauce

3
2
2
3/4
3
2
2
1

1

medium garlic cloves
tablespoons rice vinegar
tablespoons fresh lime juice
cup smooth peanut butter
tablespoons soy sauce
tablespoons sugar
tablespoons canola oil
tablespoon minced ginger

French baguette
cup chopped roasted
peanuts, to garnish

Place chicken breasts in a large bowl. Rub chicken all over with sesame oil.
Season with red-pepper flakes, salt and pepper, using your fingers to rub
the ingredients into the breasts. Allow to marinate at room temperature
for 30 minutes or cover and chill up to a day ahead.
Preheat grill to medium-high. Grill chicken for 10-12 minutes or until
tender and no longer pink, turning once or twice (do not overcook).
Make the sauce: Place garlic in the bowl of a food processor and pulse
until minced. Add remaining ingredients and process until smooth.
Assemble the sandwiches: Cut the ends off the baguette. Cut the
bread into six equal pieces and split horizontally. Place chicken breasts
on bottom halves of the bread pieces. Top with the peanut sauce, peanuts
and alfalfa sprouts. Top with remaining bread slices and serve. Makes six
servings.

SCHUBOT

JEWELLERS / GEMOLOGISTS

across Coolidge from the Somerset Collect-ton

3001 West Big Beaver, Suite 112
Troy, Michigan 48084
248.649.1122 / 800.SCHUBOT

schubot.com

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