Red Cabbage Salad with Chicken Skewers

Ingredients

• 1 tsp Honey
• 2 tbsp Soy sauce
• 1 tbsp light sesame oil
• 0.5 tsp turmeric powder
• chili powder
• 400 g chicken breast fillet
• 600 g red cabbage
• Salt
• 30 g walnut kernels (2 tbsp)
• 1 Pomegranate
• a handful mint
• 3 tbsp fruit vinegar
• 3 tbsp orange juice
• 1 tsp agave syrup
• Pepper
• 2 tbsp walnut oil

Instructions

1. 1.

   Whisk honey, soy sauce, sesame oil, 4 tbsp water, turmeric and chili into a marinade. Rinse chicken breast fillets, pat dry with paper towels and cut into thin strips. Place the meat in a freezer bag with the marinade and refrigerate for at least 1 hour.

2. 2.

   Meanwhile clean the red cabbage, remove outer leaves and stem, quarter it and shred the quarters into fine ribbons. Put in a bowl and mix with ½ tsp salt. Knead well for 4–5 minutes until the cabbage releases juice and softens.

3. 3.

   Coarsely chop walnuts and toast them without oil over medium heat. Halve the pomegranate and release the seeds from the fruit. Wash mint, shake dry and pluck off the leaves.

4. 4.

   For the dressing whisk vinegar, orange juice, agave syrup, salt and pepper together. Whisk in walnut oil.

5. 5.

   Thread the chicken strips onto wooden skewers in a zig‑zag pattern. Heat a grill pan and sear the chicken skewers all around over high heat for about 5–7 minutes.

6. 6.

   Toss the dressing with the cabbage and adjust seasoning. Plate the red cabbage salad, sprinkle with walnuts and mint, and scatter pomegranate seeds on top. Serve the chicken skewers alongside the salad.