by Stacy Bareng
View ProfileA vibrant and delicious salad to power you through your day. This Asian-inspired slaw features red cabbage, romaine lettuce, bean sprouts, shredded carrots, green onions, fresh mint & cilantro. To pair with the salad, Chef Stacy serves up juicy chicken thighs that have been marinated in coconut milk, soy sauce and garlic, then grilled to perfection. The slaw is finished with crunchy onions, toasted almonds- then tossed in a bright, sweet, spicy and salty dressing that rounds out this beautifully composed salad.
Nutritional facts
Protein
38g
Carbs
28g
Calories
620
Fat
43g
Ingredients
Chicken Thigh, Fish Sauce, Carrots, Almonds, Romaine Lettuce, Onion Powder, Cilantro, Garlic, Thai Red Peppers, Sugar, Light Soy Sauce, Kosher Salt, Crispy Fried Onions, Coconut Milk, Lime Juice, Rice Wine Vinegar, Green Onion, Crushed Red Pepper, Red Cabbage, Canola Oil, Ginger Powder
Reviews
4.1
Based on 407 reviews
Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine.
After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.
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