Asian Cabbage Salad with Grilled Chicken

Ingredients

• 30 g peanuts (2 tbsp)
• 700 g small white cabbage (1 small head)
• 2 carrots
• 1 small red chili pepper
• 1 clove garlic
• 10 g ginger (1 piece)
• 1 tsp Sesame oil
• 1 tsp Honey
• 4 tbsp grape juice
• 3 tbsp light soy sauce
• 2 limes (juice)
• 450 g chicken breast fillets (4 pieces)
• Salt
• Pepper
• 1 tbsp peanut oil
• 6 Radishes
• 10 g cilantro (0.5 bunch)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Toast peanuts in a hot, dry pan over medium heat for 3 minutes; then roughly chop. Clean the cabbage, remove the tough core and shred into very fine strips. Peel and grate the carrots. Halve the chili pepper lengthwise, deseed, wash, and chop. Peel garlic and ginger and finely mince both.

2. 2.

   Heat sesame oil in a pan. Sauté garlic, ginger, and chili for 2 minutes over medium heat. Drizzle honey over them. Add cabbage and carrots and mix well.

3. 3.

   Deglaze with grape juice, add 1–2 tbsp soy sauce and 2 tbsp water, then simmer for 3–5 minutes over medium heat. Season everything with the remaining soy sauce, half of the lime juice, salt, and pepper, and transfer to a bowl.

4. 4.

   Meanwhile, trim chicken breast fillets, pat dry, season with salt and pepper. Heat a large grill pan, brush with peanut oil, and cook the chicken on both sides for 5–7 minutes over medium heat.

5. 5.

   While the chicken cooks, peel radishes, wash, and slice thinly. Wash herbs, pat dry, remove leaves from stems, and roughly chop. Mix radishes, herbs, and peanuts into the salad. Drizzle remaining lime juice over the salad and serve on plates. Slice grilled chicken and arrange it atop the Asian cabbage salad.