Rainbow coleslaw with leftover chicken

THIS brightly coloured dish includes lots of gut-friendly ingredients. You can use leftover chicken, or poach or grill a chicken breast and shred it on top when cooled.

SERVES 4

4 medium carrots 1 small white cabbage ½ small red cabbage 1 mango, sliced Couple of handfuls of leftover cooked chicken, shredded

FOR THE DRESSING

2 tbsp tamari sauce 1 tbsp honey 1 garlic clove, finely chopped Thumb-sized piece of root ginger, finely chopped 2 tbsp rice vinegar 2 tbsp sesame oil 2 tbsp olive oil

TO SERVE

Handful fresh coriander ½ lime, sliced

TO assemble the salad, cut the carrots into fine strips with a vegetable peeler or grate them quite thickly into a large bowl. Discard the outer leaves and cores from the cabbages and shred the leaves as finely as you can. Add them to the carrots, then mix in the mango slices and the cooked chicken. Make the dressing by whisking together all the ingredients in a bowl. Pour over the salad and toss everything together. Serve with fresh coriander and slices of lime.