Asian Cabbage Salad with Chicken Tenders and Dipping Sauces
Whether it’s a mid-week family meal, or the whole neighbourhood is coming over for dinner, our crispy chicken tenders, selection of dipping sauces and this delicious fresh salad, will be sure to...
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Cooking tools:
- Immersion blender
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Saucepan
- Mason jar
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1kg bag frozen Ingham’s Crumbed Chicken Tenders Original
- ½ wombok cabbage (approx. 1kg), core removed, coarsely chopped
- 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
- 2 green spring onions, thinly sliced diagonally
- 5 bulbs radish, trimmed thinly sliced
- 1 large avocado, sliced
- Pickled ginger (optional), to serve
- ¼ cup salt-reduced soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 3 teaspoons sesame oil
- 2 teaspoons white sugar
- 1 tablespoon black and toasted white sesame seeds
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