A terrific cabbage salad tossed with a parmesan and lemon dressing, sweet pops of peas, subtle freshness from mint and topped with a simple, super tasty marinated chicken. Something a bit different, yet still so familiar! Skip the chicken for a super tasty cabbage salad. MARINATING TIME: 30 minutes minimum
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 3
Calories: 616cal
Author: Nagi
Ingredients
Grilled Chicken:
2small chicken breasts(150g/5oz each), 2 cm / 4/5" thick (or 1 large, cut in half horizontally)
1/4cupsoy sauce
2tbsplemon juice
1tspdried oregano
1garlic clove, minced
Black pepper
2tspolive oil
Cabbage Salad:
5heaped cups shredded green cabbage
1/2red onion, finely sliced
1cuppeas(fresh is always best, but I usually use frozen)
If the chicken is much thicker than 2cm / 4/5", pound lightly or cut in half horizontally.
Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
Use the oil to brush the grill, or heat oil in a skillet over medium high heat. Cook the chicken for 4 minutes on each side, then remove onto a plate. Cover loosely with foil, rest for 5 minutes, then slice thinly.
Cook the peas in boiling water (or steam), drain then rinse under cold tap water to cool down.
Place cabbage, peas, mint and onion in a bowl. Add parmesan, lemon juice, olive oil, and pepper.
Toss well. Adjust salt to taste, add more parmesan if desired.
Transfer to serving plates, top with chicken. Garnish with more parmesan and black pepper, then serve.
Notes
1. I use soy sauce for the chicken marinade because it's a good brining shortcut - adds salt to the chicken as well as flavour.2. This recipe is best made with freshly grated parmesan because it mostly dissolves when tossed. But it can be made with store bought too, it just probably won't fully dissolve. Start with 3/4 cup then adjust to taste (store bought grated parmesan is more dense than freshly grated so 3/4 cup is about 1 cup freshly grated). 3. Inspired by this Cabbage Salad by Karen Martini, an Australian Chef and Restauranteur, from her restaurant Mr Wolf in St Kilda, Melbourne.4. This recipe makes 2 generous servings (e.g. a meal without bread or similar on the side) or 3 normal servings. If you want to reduce the calories, you can reduce the parmesan cheese but I would add a sprinkle of sugar (yes really) to take the edge off the lemon. Otherwise it's just too tart (at least, for my taste).