Asian Ginger Chicken & Cabbage Salad
with Ponzu Dressing & Soy Mayo
With a sensational combination of textures and sweet and spicy Asian flavours, including our signature ponzu sauce, you won't believe you made this yourself – and in under half an hour too!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Due to local availability, we’ve changed some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 sprig
spring onion
1 packet
Diced Chicken
1 sachet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
pinch
chilli flakes
1 packet
mayonnaise
(Contains Egg; )
1 sachet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
½
Carrot
1 packet
baby leaves
1 packet
Shredded Cabbage Mix
½
Cucumber
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
honey
drizzle
vinegar (rice wine or white wine)
drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop spring onion. Peel carrot into ribbons. Thinly slice cucumber(see ingredients) into half-moons. • In a medium bowl, combine diced chicken, garlic, ginger paste, a pinch of chilli flakes (if using), a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine mayonnaise and the soy sauce. Set aside.
• In a large bowl, combine ponzu sauce, the honey, vinegar and the sesame oil. Stir well to combine.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through 4-6 minutes. Transfer to a bowl. • Meanwhile, add carrot, cucumber, baby leaves and shredded cabbage mix to the bowl with ponzu dressing. Toss to combine. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide cabbage salad between bowls. Top with Asian ginger chicken. • Drizzle over soy mayo. Garnish with spring onion to serve. Enjoy!