Asian Coleslaw with Chicken
Preparation Time: 25 minutes
Number of Servings: 2
Energy (kcal)
99kcal
Fat
2.3g
of which Saturates
0.43g
Carbohydrate
8.8g
of which Sugars
4.3g
Fibre
3.3g
Protein
9.1g
Salt
0.33g
- Per 100g
- Per serving
Ingredients
1 tsp sesame oil (4g)
1 tsp soy sauce (6g)
Juice ½ lime (5g)
1 small carrot, grated (67g)
¼ small white cabbage, finely shredded (227g)
2 spring onions, finely sliced (22g)
Small bunch coriander, roughly chopped(4g)
Small bunch mint, leaves roughly chopped (4g)
1 tsp sesame seeds (4g)
1 cooked chicken breast, shredded (grilled, without skin 120g)
1 tbsp. chilli sauce e.g. siracha (20g)
4 Sesame Rye Crispbread (40g)
Method
- Mix the sesame oil, soy sauce and lime juice in a large bowl.
- Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
- Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.