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Asian Cabbage Slaw With Grill Chicken & Mushroom

recipe 15 min
Total 534 Kcal 45 g protein 42 g carbs 23 g fat

Ingredients for serving

  • 100 g Chicken breast, low fat 1 x fillet (100g)
  • 70 g Mushrooms, white, raw 1 x cup, pieces or slices (70g)
  • 35 g Cabbage, common (danish, .. 1 x cup, shredded (35g)
  • 30 g Baby Spinach 1 x cup (30g)
  • 10 g Mint Leaves, green, raw 1 x 4-5 leaves (10g)
  • 158 g Cucumber, peeled, raw 1 x small (6-3/8" long) (158g)
  • 25 g Onions, spring or scallions .. 1 x large (25g)
  • 37 g Crushed Peanuts 1 x tbsp (37.5g)
  • 4 g Oil, sesame, salad or cooking 1 x tsp (4.5g)
  • 5 g Dijon Mustard 1 x tsp (5g)
  • 15 g Rice wine vinegar 1 x tbsp (15.0g)
  • 14 g Honey 1 x packet (0.5 oz) (14g)
  • 30 g Lemon juice, raw 1 x fl oz (30.5g)
  • 3 g Spices, garlic powder 1 x tsp (3.1g)
  • 5 g Spices, ginger, ground 1 x tbsp (5.2g)
  • 5 g Soy sauce made from soy and .. 1 x tsp (5.3g)

Instructions

  • For the dressing - mix together vinegar, mustard, soy sauce, honey, ginger, garlic and lemon juice. Add oil little by little while whisking vigorously until combine.
  • For chicken and mushroom – coat the chicken and mushroom with half of the dressing and allow marinading for minimum 30 minutes. Grill the chicken on medium high for 5 minutes per side and mushroom 2-3 minutes per side. Slice chicken and mushroom into bit size pieces. Set aside for later use.
  • For the salad – roughly chop the cabbage, spinach, cucumber, mint and scallions in a large bowl. Add half of the dressing and toss well.
  • To assemble the slaw – take a serving platter, first layer the cabbage and cucumber salad. Place a second layer of sliced chicken and mushroom. Sprinkle crushed peanuts on the top and drizzle any remaining dressing over it.
  • Serve immediately.

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