Red Cabbage Salad with Zucchini, Sesame and Chicken

Ingredients

• 100 g wild rice
• 0.5 head of red cabbage
• 2 tbsp balsamic vinegar
• 1 tbsp raspberry vinegar
• a splash lemon juice
• Salt
• 1 tsp Honey
• 2 zucchinis
• 4 Tbsp sunflower oil
• 2 chicken breast fillets
• 2 tbsp sesame seeds

Instructions

1. 1.

   Cook the wild rice in salted water for about 20 minutes. While it cooks, trim and thinly slice the red cabbage. Toss the cabbage with balsamic vinegar, raspberry vinegar, lemon juice, a pinch of salt and honey; let it rest.

2. 2.

   Wash the zucchinis and cut them into bite‑sized pieces. Sauté in 2 tbsp oil, season lightly, and mix into the cabbage along with the drained rice. Dice the chicken breasts, sear in 2 tbsp hot sunflower oil until golden, season, and fold into the salad. Finish with a sprinkle of sesame seeds and serve with fresh white bread if desired.