• Thinly slice cucumber and red radish into rounds. Cut Japanese tofu into 1cm chunks. • In a small bowl, combine miso paste, sesame dressing and the honey. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Thinly slice cucumber and red radish into rounds. Cut chicken breast into 2cm chunks. • In a small bowl, combine miso paste, sesame dressing and the honey.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add miso glaze, tossing to coat, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Reduce heat to medium-low, and add miso glaze, tossing to coat, 1 minute.

• Meanwhile, in a large bowl, combine mayonnaise and Japanese style dressing. • Add shredded cabbage mix, mixed salad leaves, cucumber and radish. Toss to combine. Season with salt and pepper.

• Divide slaw between bowls. Top with miso tofu bites. Spoon over any remaining glaze from pan. • Sprinkle over sesame seeds. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide slaw between bowls. Top with miso chicken bites. Spoon over any remaining glaze from pan. • Sprinkle over sesame seeds. Enjoy!