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Open-Faced Naan Sandwiches with RSS Super Slaw

Top Indian naan bread with crunchy slaw, pickled turnips, juicy tomatoes, refreshing mint, and tender tandoori chicken.


16 oz. Ready-Set-Serve Super Slaw
6 oz. pickled beets and radishes, quartered
6 oz. Markon First Crop Cherry Tomatoes, quartered
4 oz. Markon First Crop Mint, torn
12 pieces of naan (approximately 1 oz. each, 12 oz. total)
14 oz. tandoori chicken chunks
4 oz. plain yogurt
Paprika, to taste


Warm naan in oven. Top each with equal portions of Ready-Set-Serve Super Slaw, beets, radishes, tomatoes, mint, and chicken. Garnish with yogurt and dash of paprika.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.