PRODUCT USED

Poke Sauce

LEARN ABOUT THE CHEF

Regi Ancheta

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INGREDIENTS

  • 1 cup Aloha Shoyu Poke Sauce

  • ½ head of Shredded Napa Cabbage

  • 1 cup Diced Cucumber

  • 1 cup Shelled Edamame

  • 1 cup Shredded Red Cabbage

  • 1 oz Fresh Cilantro

  • 2 cups Cooked Chicken Breast Strips

  • 1 cup Diced Celery

  • 1 Bag Wonton Chips

  • 4 oz Grated Ginger Root

  • 1 cup Rice Vinegar

  • ½ cup Granulated Sugar

  • 1 cup Salad oil

DIRECTIONS

PREPARE

Wash and clean Napa and red cabbage. Dry thoroughly and slice thinly. Dice cucumber and celery. Rinse edamame and set aside. Wash and dry cilantro.

ASIAN GINGER DRESSING INSTRUCTIONS (Best when prepared/made the day before)

In a mixing bowl, combine Aloha Shoyu Poke Sauce, rice vinegar, and sugar and mix until the sugar is dissolved. Add grated ginger. Slowly add salad oil while whisking; the dressing will start to thicken. Set aside.

COMBINE

In a bowl, add chicken strips, napa cabbage, red cabbage, cucumber, edamame, and celery. Pour the dressing in the desired amount and toss until well-coated. Place the salad on a plate and garnish with wonton chips and cilantro.

PRODUCT USED IN THIS RECIPE

POKE SAUCE

Aloha Shoyu Poke Sauce is a flavorful sauce used in Hawaiian cuisine, in the popular poke dish. Our ready-to-use poke sauce makes it easy for you to enjoy the taste of the islands. No need to search for hard-to-find ingredients, our poke sauce is all you need.

LEARN ABOUT THE CHEF

Aloha Everyone!

I’m Chef Reggie and I am the new Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.

After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.

Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.

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