For a salad with so much flavour this couldn’t be easier. There is quite a lot of chopping but if you have a food processor with a slicing attachment this salad will take minutes. This is a great salad for using up leftovers, and you can adjust the amounts of the vegetables depending on what you have. You could even use your left over roast chicken using the same marinade and warming it through.
I came up with this salad while working in Spain this summer, in the incredible heat this was just the thing for a light lunch but would be just a good for a relaxed supper with friends. You can prepare the vegetables a few hours in advance and keep covered in the fridge and bring it all together just before serving.
Serves 8- 10
7 chicken breasts
150ml soy sauce
4 tbsp runny honey
60ml mirin
1cm piece of ginger, finely grated
1 green cabbage, shredded
½ red cabbage, shredded
4 spring onions, finely sliced
2 large red peppers, deseeded and thinly sliced
4 large carrots, julienned
200g rice noodles, cooked according to packet instructions
1 bunch coriander, roughly chopped
150g unsalted cashew nuts
1 chilli, deseeded and finely diced
Slice the chicken breasts to about 1cm thickness and in a large bowl mix with 75ml soy sauce, 2 tbsp honey, 30ml mirin and the grated ginger. Cover with cling film and leave to marinade in the fridge for 2-3 hours.
Just before serving combine the cabbage, spring onions, carrots, peppers, rice noodles, coriander, cashew nuts and chilli.
In a large frying pan cook the marinated chicken over a medium to high heat until golden and cooked through. You may need to do this is several batches to avoid over crowding the pan. Leave to cool slightly then toss into the salad.
Whisk together the remaining soy sauce, honey and mirin and dress the salad.
Serve with crusty white bread.
Anna cooks, Anna eats 