Ingredients
- Small red cabbage 120g (½)
- Radishes 60g
- Medium carrots 2
- SpinneysFOOD Fresh Coriander A handful
- Edamame beans 150g shelled
- SpinneysFOOD Shredded Roast Chicken 1
- Rice vinegar 4 tbsp
- Soya sauce 4 tbsp
- SpinneysFOOD Smooth Peanut Butter 3 tbsp
- SpinneysFOOD Organic Natural Honey 1 tbsp
- Garlic clove 1
- Fresh ginger 2cm piece
- Water 3 tbsp
- Crispy onion 100g
- Bean sprouts 50g
- SpinneysFOOD White Sesame Seeds 2 tsp
Nutrition (Per serving)
- Calories 489
- Fat 25g
- Saturates 8.1g
- Protein 31.9g
- Carbs 29.1g
- Sugars 8.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Shredded chicken salad
Asian 20 Mins Prep
- Finely slice the cabbage and the radishes. Julienne the carrots. Finely chop the coriander.
- Place all the ingredients for the salad (cabbage, radish, carrots, coriander and edamame), except the chicken, in a serving dish.
- Place the chicken in a separate bowl. Using two forks, finely shred the chicken, then add it to the other ingredients.
- To make the dressing place the rice vinegar, soya sauce, peanut butter, honey, garlic, ginger and water in a blender and blitz until smooth. Adjust the seasoning, if necessary.
- Pour the dressing over the salad and toss to combine.
- Serve topped with crispy onion, bean sprouts and sesame seeds.