Japanese-Style shredded Chicken Salad

On the table in: 17 minutes
Serves: 4
Origin: Japanese

Ingredients:

  • 400g smoked chicken breast, skin removed, shredded
  • 160g (2 cups) shredded wombok (Chinese cabbage)
  • 1 bunch radishes, trimmed, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 red apple, unpeeled, cut into matchsticks
  • 1/4 small red cabbage, shredded
  • 2 sheets nori, torn
  • 3 teaspoons white miso paste
  • 1 1/2 tablespoons mirin
  • 1 1/2 teaspoons salt-reduced soy or tamari
  • 2 teaspoons sesame oil
  • Toasted white and black sesame seeds, to serve

Nutritional Information

Per serving: 240 calories; 14g carbohydrates; 32g protein; 5g fat; 4g fibre

Instructions:

  1. Combine chicken, wombok, radish, zucchini, apple, red cabbage and nori in a bowl.
  2. Whisk together miso, mirin, soy (or tamari) and sesame oil in a small bowl. Drizzle over salad and toss well to combine. Divide among bowls and sprinkle with sesame seeds.

Chef’s suggestions:

  • For gluten-free, check all condiments are gluten free.
  • To ensure this salad is super speedy, use a mandolin (with the hand guard attached!) to shred the vegies, or a food processor with the slicing attachment fitted.

We would like to acknowledge that this recipe was sourced from taste.com.au on 8 June 2020.

Author: Kerrie Ray    Image credit: Jeremy Simons    Publication: Taste Magazine

https://www.taste.com.au/recipes/japanese-style-shredded-chicken-salad-recipe/ahhqdao6