Whether it's a mid-week family meal, or the whole neighbourhood is coming over for dinner, this fresh salad paired with crispy chicken tenders is simple, quick, delicious and different. 

INGREDIENTS

½ Wombok cabbage (approx. 1kg), core removed, coarsely chopped

2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally

2 green spring onions, thinly sliced diagonally

5 bulbs radish, trimmed thinly sliced

1 large avocado, sliced

Pickled ginger (optional), to serve

Ingham's Crumbed Chicken Tenders Original

Dressing

¼ cup salt-reduced soy sauce

1 tablespoon rice wine vinegar

1 tablespoon lime juice

3 teaspoons sesame oil

2 teaspoons white sugar

1 tablespoon black and white sesame seeds

METHOD

1) Cook crumbed chicken tenders according to directions on packet (approx. 20 minutes)

2) Meanwhile, make salad dressing by combining all dressing ingredients in a jar and shaking.

3) Layer cabbage, cucumber, spring onion and radish in a large bowl and toss to combine. Transfer to a serving bowl. Top with avocado and ginger. Drizzle with dressing.

4) Serve chicken tenders with Asian Cabbage Salad.

Download the recipe card for Manu's Asian Cabbage with chicken tenders here: https://inghams.com.au/recipe/asian-cabbage-salad-with-chicken-tenders-and-dipping-sauces/

Watch the video tutorial with Manu