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
Garlic
2
Chilli flakes
1 sachet
Baby Leaves
1 packet
Diced Chicken
600 g
Ginger paste
1 packet
Shredded Cabbage Mix
1 packet
Carrot
1
Japanese Dressing
1 packet
Mayonnaise
2 tbs
• 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. (cook in batches for best results!)
• 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!
392
kcal
Calories
1640
kJ
Energy (kJ)
82
g
Fat
13.7
g
of which saturates
11.5
g
Carbohydrate
8.9
g
of which sugars
3.4
g
Dietary Fibre
69.8
g
Protein
42
mg
Cholesterol
1010
mg
Sodium
with Charred Corn & Garlic Aioli
