I am really enjoying using Asian flavours in my salads at the moment and this was delicious and really fresh. The pointer cabbage makes such a good slaw giving it a really nice texture with the carrots and spring onions. Miso is so delicious it is sweet and salty and coats meat and fish so well giving it a gorgeous glaze and flavour. To make this salad even better I made a satay style dressing. The peanut flavour works so well with the freshness of slaw. Prawns or Tofu would work really well too.

Ingredient’s (serves 2)

For the chicken

• 1 skinless chicken breast
• 2 tbsp white miso paste
• 1 tbsp yakitori
• 1 tsp sriracha sauce (chilli sauce)
• 1 garlic clove, peeled and minced
• 3cm piece of ginger, peeled and finely chopped
• juice of a lime

For the slaw

• pointer cabbage, outer leaves and core removed and shredded
• 1 carrot, grated
• 5 spring onions, sliced diagonally
• small bunch of basil, mint and coriander, roughly chopped

For the peanut dressing

• juice of a lime
• 1 tbsp mirin
• 1 tbsp rice wine vinegar
• 1 1/2 tbsp soya sauce
• 2 tbsp runny honey
• 2 tbsp smooth peanut butter
• 1 tsp fresh ginger, peeled and finely chopped
• 1 garlic clove, peeled and minced

Directions

1. Start by marinating the chicken, add all of the marinade ingredients into a bowl, whisk to combine. Cut the chicken breast into chunks and add to the marinade. Rub with your hands so all of the pieces are covered. Cover and place in the fridge for at least an hour.
2. Heat a grill to high, place the chicken on a grill and grill on both sides for 5 minutes each, until golden.
3. Make the slaw by adding all of the ingredients to a bowl and toss to combine.
4. Make the dressing by adding all of ingredients into a jar or bowl. Shake or whisk to combine.
5. To serve – Share the slaw between to serving bowls, add the chicken and either serve the dressing on the side or drizzled over the salad. Enjoy.