Manu's Asian Cabbage Salad with chicken tenders

Manu's Asian Cabbage Salad with chicken tenders

Whether it's a mid-week family meal, or the whole neighbourhood is coming over for dinner, this fresh salad paired with crispy chicken tenders is simple, quick, delicious and different. 



½ Wombok cabbage (approx. 1kg), core removed, coarsely chopped

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

2 green spring onions, thinly sliced diagonally

5 bulbs radish, trimmed thinly sliced

1 large avocado, sliced

Pickled ginger (optional), to serve

Ingham's Crumbed Chicken Tenders Original



¼ cup salt-reduced soy sauce

1 tablespoon rice wine vinegar

1 tablespoon lime juice

3 teaspoons sesame oil

2 teaspoons white sugar

1 tablespoon black and white sesame seeds



1) Cook crumbed chicken tenders according to directions on packet (approx. 20 minutes)

2) Meanwhile, make salad dressing by combining all dressing ingredients in a jar and shaking.

3) Layer cabbage, cucumber, spring onion and radish in a large bowl and toss to combine. Transfer to a serving bowl. Top with avocado and ginger. Drizzle with dressing.

4) Serve chicken tenders with Asian Cabbage Salad.

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