Try this recipe for shredded veg and chicken salad, then check out our wakame seaweed salad, Japanese rice salad, Japanese croquettes and more Japanese-style recipes.


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


  • 2 tbsp tahini
  • 1 tbsp mirin
  • 1 tbsp light soy sauce, 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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