Chicken, fennel and grilled red cabbage slaw
Serves: 4
Time to make: 30 mins
Total cost: $23.60 / $5.90 per serve
(at time of publication)
Ingredients
- oil spray
- ½ red cabbage, cut into wedges
- 2 bulbs fennel, shaved
- 1 pear, finely sliced
- 2 parsnips, peeled and grated
- 1 carrot, grated
- ⅓ cup roughly chopped, toasted mixed nuts
- 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)
Kilojoules 1800kJ
Calories 431cal
Protein 35g
Total fat 19g
–Saturated fat 3g
Carbohydrates 25g
–Sugars 17g
Dietary fibre 13g
Sodium 180mg
Calcium 160mg
Iron 2.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Bryce Carleton
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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