Asian Coleslaw with Chicken
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.
Preparation Time: 25 minutes
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energy
99kcal
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fat
2.3g
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of which saturates
0.43g
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carbohydrates
8.8g
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of which sugars
4.3g
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fibre
3.3g
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protein
9.1g
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salt
0.33g
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
- 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 crunchy rye breads with the coleslaw and drizzle over the chilli sauce to serve.