Asian-style chicken and vegetable salad
Simple to prepare, and bursting with Asian flavours, this salad is perfect for a summer evening meal.
|2||Chicken breasts, cooked|
|¼ medium||Cabbage, finely sliced, use Chinese cabbage if you can find it|
|2||Spring onions, finely sliced|
|1 large||Carrot, cut into long thin sticks|
|150 g||Beans, sliced lengthways|
|½ cup||Bean sprouts|
|2 Tbsp||Sesame seeds, toasted|
|3 Tbsp||Soy sauce|
|1 Tbsp||Seseme oil|
|1 cup||Crispy noodles|
- Cook chicken and chop chicken into bite-size pieces.
- Miix cabbage, spring onions, carrot, beans, bean sprouts and sesame seeds together, along with the chicken. Combine soy, mirin and sesame oil together and drizzle over salad.
- Serve sprinkled with crispy noodles.