Chicken and crunchy slaw salad with miso peanut butter dressing

30 MINUTES + MARINATING SERVES 6 | EASY |

ready-roasted chicken 1 whole

SLAW

red cabbage 1 small (about 750g), tough outer leaves removed, shredded

mooli 1, shredded

carrot 1, shredded

red onion Ω, finely sliced

red chilli 1, finely chopped

pickled ginger 2 tbsp, chopped, plus 2 tsp liquid from the jar

sesame oil 1 tbsp

rice vinegar 2 tbsp mint a small bunch, leaves picked coriander a small bunch, leaves picked black sesame seeds to serve PEANUT MISO DRESSING

miso paste 2 tbsp

rice vinegar 2 tbsp

soy sauce 1 tbsp

sesame oil 1 tsp ginger finely grated to make 1 tsp

crunchy peanut butter 2 tbsp

Asian chilli sauce 1 tbsp (optional)

• To make the slaw, put all the vegetables in a large bowl with a good pinch of salt. Add the pickled ginger and juice, sesame oil and rice vinegar. Toss and leave for 10 minutes.

• To make the dressing, mix all of the ingredients in a bowl, adding a few splashes of hot water from the kettle until you have a drizzle-able consistency.

• Tear the roast chicken into chunky pieces, discarding the skin and bones as you go.

• Add the herbs to the slaw and toss. Pile the slaw onto a platter with the chicken, drizzle over the dressing then sprinkle with black sesame seeds, to serve.

PER SERVING 408 KCALS | FAT 23.4G SATURATES 5.5G | CARBS 10.7G | SUGARS 8.7G FIBRE 5.5G | PROTEIN 36G | SALT 1.3G