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

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

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.