Shredded veggies and chicken

PHOTO: Jacques Stander

PHOTO: Jacques Stander



Have a healthy dish tonight ahead of the weekend indulgence.

Serves 4
Preparation: 10 min
Cooking: 8 min

  • 2 carrots, shredded
  • ⅓ cabbage, shredded
  • 8 cm cucumber, deseeded and cut into ribbons
  • 30 ml (2 T) rice vinegar
  • salt
  • 2 skinless chicken breast fillets
  • 15 ml (1 T) soy sauce
  • sesame oil
  • 250 g baby marrow spaghetti
  • 2 handfuls of baby spinach, shredded

1. Put the carrots, cabbage and cucumber in a bowl. Add 15 ml (1 T) or half the rice vinegar and a pinch of salt. Toss and set aside.

2. Heat a small pan half-filled with boiling water. Add the chicken breasts, soy sauce and a splash of sesame oil. Bring to a simmer then cook gently for 8 minutes or until done. Drain and cool.

3. Whisk together the remaining rice vinegar and 30 ml (2 T) water to make a thin dressing.

4. Shred the chicken and add to the vegetables along with the baby marrow spaghetti and spinach. Pour the dressing over and toss everything together.

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