with Japanese-Style Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our Japanese-style dressing, you won't believe you made this yourself – and in under half an hour too! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Chilli flakes
1 sachet
Baby Leaves
1 packet
Diced Chicken
300 g
Japanese Dressing
1 packet
Ginger paste
1 packet
Garlic
2
Carrot
1
Shredded Cabbage Mix
1 packet
Mayonnaise
2 tbs
Olive oil
1 drizzle
Soy sauce
1 tsp
Honey
1 tsp
Vinegar
1 drizzle
Sesame oil
1 drizzle
• Finely chop garlic.
• Peel carrot into ribbons.
• In a medium bowl, combine diced chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside.
• In a small bowl, combine the mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine Japanese-style dressing, the honey, vinegar and the sesame oil. Stir well to combine.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken, tossing occasionally, until browned and cooked through 5-6 minutes. Transfer to a bowl.
• Meanwhile, add carrot, baby leaves and shredded cabbage mix to the bowl with dressing. Toss to combine. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide cabbage salad between bowls.
• Top with Asian ginger chicken.
• Drizzle over soy mayo to serve. Enjoy!
291
kcal
Calories
1220
kJ
Energy (kJ)
88.8
g
Fat
14.4
g
of which saturates
14.5
g
Carbohydrate
11.9
g
of which sugars
3.4
g
Dietary Fibre
36.6
g
Protein
42
mg
Cholesterol
1110
mg
Sodium
with Japanese-Style Dressing & Soy Mayo
