Baked Goods
| Spicy Chicken And Papaya Wrap With Coleslaw (Meat) | ||||
Contributed
by Eileen Goltz
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Ingredients
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Instructions
In a large bowl, combine cabbage, cilantro and green onions, and toss. Add hot sauce, orange and lime juices and sesame oil. Mix thoroughly. Add chicken and toss. Divide the salad and chicken mixture between 4 wraps. Sprinkle the top with the diced papaya. Folding in the sides, then the bottom and then continue rolling up.
This recipe can be doubled or tripled. This recipe can also be stuffed into a pita.
Special InstructionsCABBAGE, GREEN:
INFESTATION: Cabbage may be infested with black/gray thrips or aphids and, less often, cabbageworm. Though cabbage infestation is seasonal, being more prevalent during the summer months, our research has indicated that outbreaks of infestation do occur in the winter months as well. We, therefore, recommend that cabbage be inspected throughout the year. Fortunately, it has been determined that infestation is predominantly limited to the first three layers of leaves, i.e. the outermost six leaves on the head (two per layer). If these six leaves are found to be clean, the rest of the head may be used. (Although insects have been found deeper than the third layer, this is uncommon.)
The above holds true for Grade A cabbage only. Inferior grades of cabbage are much more prone to infestation, and their use is not recommended.
INSPECTION:
Please note: When examining sacks or cases of cabbage (typically containing 12–16 heads of cabbage taken from the same field), if three heads are
found to be completely clean, the rest of the cabbage in that sack or case may be used without any inspection once the wrapper leaves have been discarded. Cabbage taken from larger cases or bins must be individually checked.
Several methods have been developed for the inspection of cabbage:
1. Detach the loose leaves (‘‘wrapper leaves’’) and discard.
2. Core the cabbage and split the head in half, allowing the leaves to be peeled away more easily.
3. Peel the three outermost layers (approximately six leaves, not including wrapper leaves) off the head and discard. The remainder of the head may be used.
4. Some maintain that the six outermost leaves should be checked rather than discarded. The most practical way to check is to hold the leaf above direct light. Because the leaf is translucent and the bugs are not, the bugs are accentuated and easily detected. Check both sides of each leaf.
5. If only one or two insects are found on these six leaves, then they and the remaining leaves of the head may be used without further checking. It is recommended that the remaining leaves be washed before use.
6. If three or more insects are found on the first six leaves, the remaining leaves must be thoroughly washed and checked prior to use. The second method described above (_4) is impractical when cabbage quarters must remain tightly packed so that they may be shredded easily. It should be noted that the outer leaves of the quarter sections must be removed, checked and put back to facilitate shredding.
Please note: Packaged, pre-washed and shredded green cabbage from leading national brands such as Dole, Redi-Pak, and Fresh Express are acceptable for use without any inspection throughout the year. Cabbage from these brands has been found to be consistently clean. (See section on Pre-Washed Vegetables below.)
CABBAGE, RED:
Red Cabbage leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball areeaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.
INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.
PREPARATION:
1. Peel away loose outer leaves and discard.
2. Core and split the cabbage in half, allowing the leaves to be pulled away more easily.
3. Wash both sides of each leaf. Shredded cabbage may be washed in a colander.
4. No inspection is required.
CILANTRO:
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of herbs, such as cilantro (dill, mint, oregano, parsley, rosemary, sage and thyme). Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
INSPECTION:
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
Recommendation: In order to determine if a particular bunch of herbs, such as cilantro, is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded
Serving Size
Makes 4 servings.
Notes
Please check "Special Instructions" below for inspection of red cabbage, green cabbage, and cilantro.
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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