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Shredded veg and chicken salad with Japanese-style sesame dressing

Shredded veg and chicken salad with Japanese sesame dressing

Shredded veg and chicken salad with Japanese-style sesame dressing

Name: Shredded veg and chicken salad with Japanese-style sesame dressing
Total time: 30 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 carrots peeled and shredded; 150g chunk white cabbage shredded; 8cm piece cucumber halved, seeds removed and shredded; 5 radishes shredded; 2 tbsp rice vinegar; 2 skinless chicken breasts; sesame oil; 2 handfuls baby spinach shredded; 1 tbsp black sesame seeds; 2 tbsp tahini; 1 tbsp mirin; 1 tbsp light soy sauce plus a dash for the chicken

Janine Ratcliffe

Published: September 29, 2016 at 8:39 AM

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Serves 2

Easy

Total time: 30 mins

plus cooling

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The rice vinegar gives this low-calorie salad a slightly sweet but tangy edge. Ready in just over 30 mins, it makes a perfect quick and easy mid-week meal

Low calorie

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Alternatives

Complete the dish

Try this recipe for shredded veg and chicken salad, then check out our wakame seaweed salad, teriyaki chicken, Japanese rice salad, Japanese croquettes and more Japanese-style recipes.

Ingredients

Nutrition

2 carrots

peeled and shredded
150g chunk white cabbage

shredded
8cm piece cucumber

halved, seeds removed and shredded
5 radishes

shredded
2 tbsp rice vinegar
2 skinless chicken breasts
sesame oil
2 handfuls baby spinach

shredded
1 tbsp black sesame seeds

SESAME DRESSING

2 tbsp tahini
1 tbsp mirin
1 tbsp light soy sauce

plus a dash for the chicken

Nutrition: per serving

kcal392

low
fat16.8g
saturates2.7g
carbs17.8g
sugars14.7g
fibre9.3g
protein37.9g

Method

step 1

Put the carrots, cabbage, cucumber and radishes in a bowl. Add 1 tbsp of the rice vinegar and a pinch of salt. Toss together and leave while you make the chicken.
step 2

Heat a small pan ½ full of boiling water. Add the chicken breasts (make sure they’re fully covered), a dash of soy and a splash of sesame oil. Bring back to a simmer then cook very gently for 8-10 minutes until cooked through. Drain and cool.
step 3

Whisk the dressing ingredients together with the remaining tbsp rice vinegar and 2-3 tbsp water to make a thin dressing.
step 4

Slice the chicken and add to the marinating veg, along with the spinach and dressing. Toss everything together then divide between 2 plates and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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