Japanese Chicken Slaw

Cook time 30 minutes
Servings 2


1 chicken breast

¼ white cabbage (about 400g), thinly shaved

1 carrot, julienned

1 salad onion, thinly sliced

For the Dressing

100g sesame seeds, toasted plus extra to garnish

2 tbsp mirin

2 tbsp soy sauce

2 tbsp maple syrup

1 tsp sesame oil

Japanese Chicken Slaw


To poach the chicken breasts, bring a pot of water to a simmer and place chicken into the water. Poach for 10 minutes. Turn the heat off and allow the chicken to stand in the water for a further 15 minutes. Once cool enough to handle, remove and then shred into fine strands with your fingers.

Blitz the sesame seeds in a small blender until a fine crumb forms. Add the mirin, soy sauce, maple and oil and blend until combined. Loosen the dressing by adding 3 tablespoons of warm water and blitz again until smooth.

Combine the chicken, cabbage, carrot, onion, together. Add dressing and toss again. Garnish with extra sesame seeds.