Japanese Chopped Salad

Say helllo to your new go-to salad! This is my Japanese Chopped Salad, and it is as delicious as it is fresh and so easy to prepare! It's vibrant, packed with veggies and protein, making it perfect for a quick lunch or dinner. The spicy mayo dressing takes it to the next level, and best of all, it’s a meal-prep dream, making weekday lunches so so easy!

Serves: 4-6

Ingredients

250g cooked brown rice

1/4 cabbage, finely shredded

2 chicken breasts

2 carrots, julienned/grated

1 cup edamame beans

1 lebanese cucumber, cut into half moons

2 packs seaweed snacks

Dressing:

5 tbsp spicy mayonnaise (or use half normal mayonnaise for less heat)

3 tsp rice wine vinegar

3 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp garlic

Method

1. If cooking your own rice, place about 3/4 cup of raw brown rice in boiling water and cook for 20-25 mins or until cooked. Drain and allow to cool. Alternatively, use pre-cooked brown rice and microwave for 1 minute.

2. Bring a pot of water to a gentle simmer. Add the chicken breasts and poach for 12–15 minutes, or until fully cooked and tender. Remove from the water, let cool slightly, then finely shred.

3. In a large bowl, combine the shredded cabbage, shredded poached chicken, julienned carrots, edamame beans, and cucumber.

4. In a small bowl, whisk together the spicy mayo, rice wine vinegar, soy sauce, sesame oil, and garlic until smooth.

5. Add the cooked brown rice to the salad and drizzle over the dressing. Toss well to coat all ingredients evenly.

6. Crumble the seaweed snacks over the top and serve immediately.

7. *If you’re meal prepping this for lunches throughout the week, I suggest packing the dressing in individual containers and tossing just before eating.