Chicken, fennel and grilled red cabbage slaw
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
Total cost: $23.60 / $5.90 per serve
(at time of publication)
Ingredients
- 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
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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
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Dietary fibre 13g
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Sodium 180mg
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
