Chicken, fennel and grilled red cabbage slaw

Author: Sam Campbell - Chef

Photographer: Bryce Carleton

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Gluten and dairy-free, this appetising meal delivers all of your vege servings and is just the right dish for those warmer evenings.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

spray oil
½ red cabbage, cut into wedges
2 bulbs fennel, shaved
1 pear, finely sliced
2 parsnips, peeled and grated
1 carrot, grated
⅓ cup toasted mixed nuts, roughly chopped
small handful fresh marjoram or oregano
500g chicken breasts, cooked then shredded
juice of 1 lemon
1 tablespoon sesame oil
1 tablespoon olive oil

Instructions

1 Spray barbecue plate or grill pan with oil and heat to high. Char cabbage wedges for 2 minutes either side to give a nice smoky flavour.

2 In a large bowl, add fennel, pear, parsnips, carrot, mixed nuts and marjoram. Add cooked chicken and squeeze over lemon juice. Add sesame and olive oil and toss gently. Add cabbage wedges and toss again.

3 Divide between 4 serving bowls and serve.

Variations

Make it low FODMAP: Limit fennel shavings to 2 cups, omit pear, and use a nut mix without cashews.

Nutrition Info (per serve)

Calories 431cal

Kilojoules 1800kJ

Protein 35g

Total fat 19g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 17g

Dietary fibre 13g

Sodium 180mg

Calcium 160mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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