with Wombok Salad, Sesame Dressing & Crushed Peanuts
Wombok salads are all the rage and add the perfect crunch when you want to level up your salads. This one welcomes the addition of ponzu sweet soy chicken and chilli, to take it from zero to hero. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chicken thigh
1 packet
Sweet soy seasoning
1 sachet
Carrot
1
Long Chilli
0.5
Shredded Wombok
1 bag
Shredded cabbage mix
1 bag
Soy sauce
1 tsp
Sesame dressing
2 packet
Ponzu
1 packet
Crushed peanuts
1 packet
• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken thigh, sweet soy seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken thigh, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Thinly slice long chilli (if using).
• In a second medium bowl, place shredded wombok, shredded cabbage mix, carrotribbons, soy sauce and sesame dressing. • Toss to combine and season to taste.
• Divide wombok salad between bowls. • Top with sweet soy chicken and pour over ponzu. • Garnish with crushed peanuts and chilli to serve. Enjoy!
1747
kJ
Energy (kJ)
19.8
g
Fat
2.7
g
of which saturates
15.8
g
Carbohydrate
12.1
g
of which sugars
6.7
g
Dietary Fibre
42.9
g
Protein
1699
mg
Sodium
