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Crunchy slaw with chicken

Anna's crunchy slaw salad with chicken and sesame peanut dressing

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
The crunchy texture of this salad with the tangy dressing is just spot on. Throw in some chicken for protein and this, my friends, makes a truly delicious lunch.

Ingredients

Cooked skinless chicken breast

560 g, (4 x 140g), shredded

Chinese cabbage (wombok)

200 g

Red cabbage

½ whole, (225g)

Carrot(s)

2 medium, cut into matchsticks

Apple(s)

2 medium, pink lady variety, cut into matchsticks

Red onion

1 small, thinly sliced

Fresh mint

½ cup(s), shredded

Edamame beans

1 cup(s), (190g)

Sesame seeds

1 tsp, black variety

Natural peanut butter (100% nuts)

1 tbs, smooth variety

Soy sauce

1 tbs

Rice wine vinegar

2 tsp

Light sweet chilli sauce

2 tsp

Sesame oil

2 tsp

Fresh ginger

½ tsp, finely grated

Instructions

  1. To make dressing, whisk peanut butter, soy sauce, rice wine vinegar, sweet chilli, sesame oil and ginger in a small bowl until well combined.
  2. Combine chicken, wombok, cabbage, carrot, apple, onion, mint and edamame in a large bowl. Add dressing and gently toss to combine. Serve sprinkled with black sesame seeds.

Notes

You can find black sesame seeds in Asian grocery stores.

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