Shredded veg and chicken salad with Japanese sesame dressing

Shredded veg and chicken salad with Japanese sesame dressing

  • serves 2
  • Easy

The rice vinegar gives this low-calorie salad a slightly sweet but tangy edge. Ready in just over 30 mins, it makes a perfect quick and easy mid-week meal



  • carrots 2, peeled and shredded
  • white cabbage 150g chunk, shredded 
  • cucumber 8cm piece, halved, seeds removed and shredded
  • radishes 5, shredded 
  • rice vinegar 2 tbsp
  • skinless chicken breasts 2
  • sesame oil
  • baby spinach 2 handfuls, shredded
  • black sesame seeds 1 tbsp


  • tahini 2 tbsp
  • mirin 1 tbsp
  • light soy sauce 1 tbsp, plus a dash for the chicken


  • Step 1

    Put the carrots, cabbage, cucumber and radishes in a bowl. Add 1 tbsp of the rice vinegar and a pinch of salt. Toss together and leave while you make the chicken.

  • Step 2

    Heat a small pan ½ full of boiling water. Add the chicken breasts (make sure they’re fully covered), a dash of soy and a splash of sesame oil. Bring back to a simmer then cook very gently for 8-10 minutes until cooked through. Drain and cool.

  • Step 3

    Whisk the dressing ingredients together with the remaining tbsp rice vinegar and 2-3 tbsp water to make a thin dressing.

  • Step 4

    Slice the chicken and add to the marinating veg, along with the spinach and dressing. Toss everything together then divide between 2 plates and finish with a sprinkle of sesame seeds and a drizzle of sesame oil.

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Nutritional Information

  • Kcals 392
  • Fat 16.8g
  • Saturates 2.7g
  • Carbs 17.8g
  • Sugars 14.7g
  • Fibre 9.3g
  • Protein 37.9g