Japanese Coleslaw & Poached Chicken


This Asian-inspired coleslaw is a wonderful way to use cabbage, a member of the brassica family, which is highly regarded due to its nutrient density and potential cancer protective properties. The more you can incorporate members of the brassica family into your diet the better. Your liver will also love you for it!


SERVES – 2/4



  • ¼ small red cabbage, finely sliced ¼ medium green cabbage, finely sliced
  • – salt and pepper
  • – 3 chicken breasts



  • 1 tablespoon miso paste
  • ¼ teaspoon sesame oil
  • 2 tablespoons apple cider vinegar ½ tablespoon tamari
  • 1 teaspoon fresh ginger, finely grated
  • ¼ teaspoon maple syrup



Combine the cabbage in a bowl and mix well. Season with salt and pepper.

In a small dish mix together the miso paste, sesame oil, vinegar, tamari, ginger and maple syrup. Stir well before tossing through the cabbage.

Slice and add the chicken (optional).

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