Asian Coleslaw with Chicken

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A delicious way to get some veg into your day!

This recipe is high in protein (20% of the energy in this recipe comes from protein).

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

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• energy
  99kcal
  260kcal
• fat
  2.3g
  6g
• of which saturates
  0.43g
  1.1g
• carbohydrates
  8.8g
  22.9g
• of which sugars
  4.3g
  11.2g
• fibre
  3.3g
  8.8g
• protein
  9.1g
  23.8g
• salt
  0.33g
  0.86g

• 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 Crunchy rye breads (40g)

Method

1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
2. 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.
3. Top the crunchy rye breads with the coleslaw and drizzle over the chilli sauce to serve.

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